J.W. Ludlow - Cassells Chickens Champion  Queen
Cassell's Chickens Champion and Queen
J.W. Ludlow
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La Belle Cuisine - More Poultry Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Chicken Sweet and Hot




"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"

~ Dione Lucas

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Friday, November 10, 2006

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  Govinder Nazran - Red Chickens
Red Chickens
Govinder Nazran
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Chicken Sweet and Hot
Specialties of our House
A Treasury of Great Recipes – Famous Specialties of the World’s Foremost Restaurants Adapted for the American Kitchen
by Mary and Vincent Price, 1974, Grosset & Dunlap, Inc.

Rare and Out of Print Books

Serves 4

“This is one of Mary’s specialties, something she tosses together while tiling a wall or framing a few paintings. (That three-hour marinating break is just great for cooks with several other projects going!) It has marvelous flavor, aroma, and color and couldn’t be better if Mary stood over a hot stove all day to prepare it.”


1.  In saucepan combine:  1/2 cup butter [1 stick], 1/4 cup Worcestershire sauce, 1 large clove garlic, minced, 1/2 cup red currant jelly, 1 tablespoon Dijon mustard, 1 cup orange juice, 1 teaspoon powdered ginger, and 3 dashes Tabasco. Heat, stirring, until jelly is melted and sauce
is smooth. Cool.
2.  Put 1 chicken, quartered, into a baking dish. Pour sauce over and let marinate for 2 or 3 hours.
3.  Preheat oven to moderate (350 degrees  F).
4.  Cover chicken and cook in the moderate oven for 1 hour. Uncover, increase oven temperature to hot (400 degrees F), and baste frequently until chicken is an even dark brown.

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