The Perdue Chicken Cookbook Part 23

Preheat oven to 425F. Cut an 8-inch circle from pastry, tracing around a plate as pattern. Cut pastry hearts from extra dough with cookie cutter, if desired. Place circle of dough on a cookie sheet moistened with cold water.

Pierce with tines of fork, brush with egg and decorate with cutout hearts; brush hearts with egg.

Place pastry on cookie sheet and the filled pie plate in oven. Bake 10 minutes; lower heat to 350F and bake 10 to 15 additional minutes or until pastry is golden brown and filling is hot. With a spatula, carefully place pastry lid on hot filling and serve immediately.

CHICKEN A LA KING WITH b.u.t.tERMILK BISCUITSServes 3-4 According to food historians, Chicken a la King got its name, not from some former monarch, but from the E. Clark King family, proprietors of a fas.h.i.+onable resort near Manhattan at the turn of the century. The original recipe used cream and sherry and egg yolks, and was served over toast points. This is somewhat lighter and a lot easier.

If you have the time and are in the mood, skip the cream of chicken soup, and instead, use a basic white sauce made with chicken broth. If you don't have your own favorite white sauce recipe, here's a quick and simple one: Stir 4 tablespoons of flour into 4 tablespoons of melted b.u.t.ter.

Cook for a couple of minutes, but don't let brown. Slowly stir in 2 cups chicken broth. Continue stirring until thickened. Season with salt and pepper to taste.

2 cups cooked chicken, cut in chunks 1/8 teaspoon ground pepper 1/2 cup pimento, chopped 1/4 pound small fresh mushrooms, sliced (1 cup) 2 cans (10-1/2 ounces each) cream of chicken soup, undiluted In a saucepan over low heat combine all ingredients and cook for about 20 minutes or until heated through. Serve on b.u.t.termilk biscuits. You can buy them ready-to-bake in a tube, or else make them from scratch, following this recipe: b.u.t.termilk Biscuits 2 cups flour 1/2 teaspoon salt or to taste 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup shortening or b.u.t.ter About 3/4 cup b.u.t.termilk Preheat oven to 425F. In large bowl, sift together flour, salt, baking powder, and baking soda. Cut in shortening until mixture resembles coa.r.s.e crumbs. Stir in just enough b.u.t.termilk so dough holds together; turn out onto a floured surface. Pat to a 1/2-inch thickness and cut into 2-inch rounds. Bake 15 to 20 minutes, or until golden.

CHICKEN AND CORN SOUP Serves 2 - 3 3 cups chicken broth 1 1/2 cups cooked, diced, chicken 1 can (8 3/4 ounces) cream-style corn 1 tablespoon dry sherry Salt and pepper to taste 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water 1 cup watercress leaves In a saucepan over medium heat bring broth to a boil. Add chicken, corn, sherry, salt and pepper. Simmer 2 to 3 minutes. Stir in cornstarch mixture and cook stirring constantly, 1 to 2 minutes or until slightly thickened.

Stir in watercress and serve immediately.

CHICKEN CHOW MEIN (Chinese) Serves 4-6 Using the cream of mushroom soup puts this recipe in the category of "fast food." It's good, but if you have the time and the inclination, you'll get fresher-tasting results if you subst.i.tute your best white sauce recipe for the canned mushroom soup. Also, if you have a choice between buying dark soy sauce and light soy sauce, remember the dark one is sweeter$mola.s.ses or caramel is added$and light soy sauce is saltier.

1-1/2 cups cooked chicken, cut in chunks 1 can (3-ounces) chow mein noodles, divided 1 can (6-1/2-ounces) cashew nuts, divided 1 can (10-1/2-ounces) cream of mushroom soup, undiluted 1/2 cup chicken broth 2 tablespoons soy sauce Preheat oven to 350oF. In a baking dish combine chicken, 1/2 of noodles, 1/2 of nuts, soup, broth and soy sauce in baking dish, mixing well. Top with remaining noodles and cashews. Bake for about 30 minutes.

CHICKEN-IN-EVERY-POT SOUPServes 4-6 For the best flavor, use fresh vegetables, varying them according to the season. Speaking of fresh vegetables, do you know how to tell a good carrot? Look at the "crown,"

(that's the stem end). If the crown is turning brown or black or has regrowth visible where the stem was, you've got a carrot that's been around awhile. If the crown and shoulders are a bright orange, you've got a nice, fresh carrot.

1 cup potatoes, cut in 1/2-inch cubes 4 cups chicken broth 1/4 cup dry sherry 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 cup onions, halved and thinly sliced 1 cup carrots, in 1/4-inch by 2-inch sticks 1 cup celery, in 1/4-inch by 2-inch sticks 1 cup fresh or frozen green beans, in 2-inch pieces 2 cups cooked chicken, in 1/4-inch by 2-inch julienne strips 1 cup zucchini, in 1/4-inch by 2-inch sticks Place potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under cold water and set aside. In large saucepan over medium-high heat, bring broth and sherry to a boil. Season with salt and pepper.

Add onions, carrots, and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer.

Variation: Chicken Minestrone Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained fusilli or other pasta and 1/2-cup cooked kidney beans when adding zucchini and potatoes. Stir in 1/2-cup grated Parmesan cheese just before serving. Other fresh vegetables may be added according to their cooking times. Minestrone happens to be one of Frank's favorites, although he skips the cheese because of its cholesterol.

NEW ENGLAND CHICKEN 'N' CORN CHOWDERServes 4-6 Chowders are thick soups which take their name from the large French pot used in soup-making called a "chaudiere."

You can use fresh corn in this recipe, but I deliberately suggested frozen corn first because frozen corn can actually taste sweeter and fresher than the fresh corn you buy at the supermarket. Corn loses 50% of its sweetness in just 24 hours at room temperature, and it can take days for corn to get from the fields to the supermarket to your house. In contrast, frozen corn is rushed from the fields to the freezer in just a few hours, and once frozen, it stops losing its sweetness. Strange as it may seem, with corn, frozen can taste fresher than fresh.

1/4 pound bacon or salt pork, diced 1 cup chopped onion 1/2 cup chopped celery 4 cups chicken broth 2 cups peeled potatoes, cut in 1/2-inch cubes 1 package (10 ounces) frozen corn or kernels from 2 ears of corn 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 2 cups cooked, diced chicken 1 cup (1/2-pint) heavy cream Oyster crackers, for garnish In large saucepan over medium-high heat, saute bacon for 3 minutes until its fat has been rendered. Add onions and celery and cook 3 minutes longer. Stir in broth and bring to a boil, whisking constantly. Add potatoes and corn, season with salt and pepper and cook 5 to 10 minutes or until tender. Stir in chicken and cream, simmer 3 minutes and serve with oyster crackers.

Variation: Sh.e.l.lfish Chowder Add 1 cup chopped green pepper and 1 cup cooked crab or shrimp to soup when adding chicken.

HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP Serves 4 This is a famous Pennsylvania summer soup made with extra vegetables for hearty winter eating. You can subst.i.tute noodles for the dumplings, or add crackers, pretzels $ and some people have told me that even popcorn works. I'm skeptical about the popcorn, but if you're feeling adventurous, give it a try.

6 cups chicken broth 2 cups cooked, diced chicken 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1/2 cup parboiled potatoes, cut in 1/2-inch cubes 1/2 cup parboiled carrots, cut in 1/2-inch pieces 1/2 cup shredded green cabbage 1 cup thinly-sliced leek, white and tender green parts only, or 1 medium onion, thinly sliced 1 package (10-ounces) frozen corn kernels from 2 ears of corn Knepp In large saucepan over high heat, bring broth to a boil.

Add other ingredients and reduce heat to low. Simmer for 3 minutes while making dumplings.

Knepp (Little Dumplings) 1 egg 3/4 cup flour 1/3 cup water 1/4 teaspoon salt or to taste 1/8 teaspoon baking powder Pinch ground nutmeg 1 teaspoon minced, fresh parsley, optional garnish In small bowl, beat egg; stir in flour, water, salt, baking powder, and nutmeg. Drop batter by half teaspoons into the simmering soup. When dumplings rise to top, stir in parsley and serve.

Variation: Chicken Spinach Straciatella Omit dumplings. Clean and stem 1/2 pound fresh spinach; stack and cut into 1/2-inch strips. Whisk together 2 eggs with 1/2-cup grated Parmesan cheese. Stir in spinach with chicken, then heat soup just to boiling. Immediately pour in the egg mixture in a thin stream, while stirring. The goal is to end up with thread-like strands of cooked egg.

Cook until soup simmers again; stir gently just before serving.

CHICKEN-BACON SANDWICH Serves 6 Different kinds of bread make interesting variations. You can serve the sandwiches either open-face or topped with another slice of bread. I like open-face sandwiches that the kids can decorate.

1 cup cooked, finely chopped chicken 1/4 cup chopped celery 2 tablespoons minced, fresh parsley 4 tablespoons mayonnaise or salad dressing 2 teaspoons fresh lemon juice 1/4 teaspoon salt or to taste 1/8 teaspoon ground pepper 6 slices crisp cooked bacon In a mixing bowl combine all ingredients except bacon and spread on favorite kind of bread. Break slices of cooked bacon in half and place on top of sandwich.

HOT CHICKENWICHServes 6 If chicken has been chilled, it should be placed in 250oF oven, uncovered, for about 3 minutes. If you have the time, subst.i.tute a good homemade white sauce made with chicken broth for the cream of chicken soup. If you don't have the time, (and I bet that happens to you often!) the chicken soup shortcut is still very good.

6 slices hot b.u.t.tered toast 1 can (3-1/2-ounces) deviled ham 1 chicken, cooked and sliced 3 tablespoons minced, fresh parsley 1 can (10-1/2-ounces) cream of chicken soup, undiluted and heated Salt to taste (you may not want any since the soup and the deviled ham are both fairly salty) Spread deviled ham on b.u.t.tered toast; sprinkle with parsley. Place sliced chicken on toast. Pour hot soup over each sandwich.

QUICK CHICKEN TETRAZZINI Serves 2-3 This is even better after standing to let the flavors blend. Green beans and broiled tomato go nicely with this.

If you have time, use a good homemade white sauce made with chicken broth and mushrooms instead of the cream of mushroom soup.

1 cup cooked, diced chicken 1 can (10-1/2-ounces) cream of mushroom soup, undiluted 1/2 cup cooked spaghetti (1/4 cup uncooked yields 1/2 cup cooked) 2 tablespoons dry sherry 1/3 cup grated Parmesan cheese Salt and ground pepper to taste (you may not want any since the soup is fairly salty) Preheat oven to 375oF. In a baking dish combine all ingredients and bake for about 30 minutes until hot and lightly browned.

SALADS CHICKEN SPRING SALADServes 6-8 Spinach is an excellent source of Vitamins A and C, as well as pota.s.sium and magnesium. When you eat it uncooked, as in this recipe, dentists say spinach is a detergent food, helpful to dental health.

3 cups cooked chicken, cut in chunks 1 package (10-ounces) raw spinach, washed and drained with stems removed and torn into small pieces 1 small clove garlic, minced 1 tablespoon chives, snipped, fresh or frozen 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 teaspoon sugar 3/4 cup chopped pecans 2 apples, chopped 1/2 cup oil 1/4 cup red wine vinegar In a salad bowl combine all ingredients and toss lightly.

FRENCH DRESSING CHICKEN SALADServes 3-4 This is a real "fast food," perfect for when you've got a lot of other things to do besides fuss in the kitchen.

It's quick and easy, but the Cayenne pepper gives it a little perk that lifts it out of the ordinary.

2 cups cooked, diced chicken 1/2 cup finely chopped celery 1/4 cup French dressing 1/4 cup mayonnaise or salad dressing 1/8 teaspoon Cayenne pepper In a salad bowl toss together all ingredients and serve on lettuce.

OLIVEY CHICKEN SALADServes 6 I like this recipe partly because it tastes good, but also because it's a dandy use for leftover rice as well as leftover chicken.

2 cups cooked, diced chicken 1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked) 3/4 cup chopped celery 1/2 cup sliced pimento-stuffed green olives 1/4 cup toasted slivered almonds 1/4 cup thinly sliced scallions 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/2 cup mayonnaise or salad dressing 2 tablespoons fresh lemon juice In a mixing bowl combine all ingredients and serve salad on a bed of lettuce leaves.

SUNs.h.i.+NE CHICKEN SALADServes 4-6 The avocado you use in this recipe should be fully ripe, and that means it will have a slight give to it when you press it between your palms. If it has about as much "give" to it as a baseball, let it ripen for a couple of days more at room temperature. But don't refrigerate it because refrigeration puts a permanent stop to all ripening.

3 cups cooked, diced chicken 1 can (6-ounces) orange juice concentrate 3 tablespoons oil 1 tablespoon vinegar 1 tablespoon sugar 1/4 teaspoon dry mustard 1/4 teaspoon salt or to taste 1/8 teaspoon Tabasco 1 cup chopped celery 1/2 cup diced ripe olives 1 medium avocado, cut in small chunks 1/4 cup toasted, slivered almonds In a blender or food processor, make dressing by blending orange juice concentrate, oil, vinegar, sugar, dry mustard, salt and Tabasco at high speed 5 seconds or until smooth.

In a salad bowl combine chicken, celery, olives, avocado and almonds. Pour dressing over. Toss and chill at least 30 minutes before serving.

TANGY CHICKEN SALADServes 3-4 Have you ever gotten the hard cooked eggs and the uncooked eggs mixed up in the refrigerator$and you wanted to know which was which without breaking them? If that should happen when you're making this recipe, here's what to do.

Spin them. The one that whirls around like a spinning top is hardcooked. The one that wobbles and doesn't spin well is still raw.

2 cups cooked, diced chicken 1/2 teaspoon salt or to taste 1/4 cup chopped celery 1 hard cooked egg, chopped 1 tablespoon sweet pickle relish 1/2 cup mayonnaise or salad dressing In a salad bowl toss together all ingredients. Serve on crisp lettuce.

HEARTY CHICKEN SOUP IN A HURRYServes 4 This is an easy soup for a beginning cook. It's also good in a thermos for a school lunch on a cold day. I can't count the number of times I've made it when I've been in a hurry.

2 cans (13-1/2 ounces each) chicken broth 1 cup cooked, diced chicken 1 cup cooked, high-protein wagon wheel macaroni or other pasta 1 cup frozen mixed vegetables In a saucepan over medium heat bring broth to a simmer.

Stir in chicken, pasta and vegetables. Reduce heat to low; simmer 5 minutes until vegetables are tender-crisp. Spoon soup into a wide-mouth thermos jar and close tightly.

Serve with crackers or lightly b.u.t.tered bread.

SAUCY CHICKEN BUNDLES Serves 4 This takes time but it looks good and tastes terrific. It's not a gourmet item, but it's something a young cook can really enjoy making and showing off.

2 cups biscuit mix 1/2 cup milk 1 cup cooked, diced chicken 1/4 cup b.u.t.ter or margarine, melted 2 cans (10-1/2-ounces each) cream of chicken soup, undiluted 1 can (10-1/2-ounces) jellied cranberry sauce In a mixing bowl add milk to biscuit mix to form dough.

Roll dough into a square about 1/4-inch thick. Cut dough into 3-inch squares (makes about 8). In a small bowl combine chicken, b.u.t.ter and 4 tablespoons of soup. Put 2 tablespoons of this mixture on each pastry square. Bring four corners of square together and pinch closed. Preheat oven to 450oF. Place on baking sheet and bake for 15 minutes. Heat remaining soup and pour over baked squares.

Slice can of cranberry sauce into 1/4-inch slices. With star-shaped cookie cutter, cut star from each slice of cranberry sauce and place on top of baked bundle before serving.

Conclusion: THE STORY OF A RARE BIRD

This part has almost nothing to do with recipes and cooking, but I've been trying to guess what you were looking for when you bought this book.

Clearly you wanted recipes from one of the world's premier authorities on chicken. I hope you've found this when looking at Frank's favorites.

But maybe you're also like many people who enjoy reading cookbooks almost as much as they enjoy the cooking.

Over the years, hundreds of people have told me that they buy cookbooks and only try a few recipes. The real pleasure they get from a cookbook is in reading it. Knowing this, I've tried to make this book something that would be fun to read as well.

But if you live in an area where Frank sells his products, or if you've seen the PBS specials on him or read about him in In Search of Excellence, or perhaps read about him in some of the gossip columns, you may also have an additional reason to buy this book. Perhaps you were curious about him as a person. What kind of man built a company from a father and son operation to one that today processes more than a million chickens a day and has sales in excess of a billion dollars a year? What is he really like?

To me, his outstanding characteristic is that he gives of himself. I've seen first hand how he gives of himself for the sake of doing the best job he can for both consumers and for the people who work for the company. I know how often he's set the alarm for 4:45 a.m. after being up until 1:30 a.m. so he can get a head start on work.

When he's really busy with something, I've seen him get by with two hours sleep after a month of getting only four hours.

He cares so much for the people who work for him that I've heard him make transatlantic phone calls even during our honeymoon to make sure a low level a.s.sociate's grievance was handled fairly. I've been touched by how often he visits retired a.s.sociates, now in their 80s and 90s. Company functions mean so much to him that once, after we had been traveling for twenty-three hours on our return from the Soviet Union, he went straight to a Perdue Volunteer Fire Brigade Appreciation Dinner rather than going home to bed. The a.s.sociates meant far more to him than his sleep. When one of the Perdue truckers needed help loading boxes, Frank worked alongside him until the job was done because Frank believed the man had a right to be home with his family.

Even in the building of the company, I find him generous. That may seem like an unusual way to look at the work of an entrepreneur, but he is providing jobs and a quality product; he's not engaged in leveraged buy-outs and paper transactions.

Many people know that Frank Perdue is famous for his chickens, his financial success, his marketing innovations, his drive, his creativity, or even his eccentricities, but I think that his greatest success lies elsewhere. To me, true success isn't measured by what you get, but rather by what you give. The tough man who makes those tender chickens, is an unusually giving man.