Susie's Poultry

  

  

       

 

Susie's Recipes

 

 

Grilled Italian Chicken Breast

 

½ cup grated parmesan cheese ¼ cup dry breadcrumbs

1 tsp-dried oregano leaves 1 tsp parsley flakes

¼ tsp paprika ¼ tsp salt

¼ tsp pepper   6 boneless/skinless

chicken breast halves

2 tablespoons butt/margarine (melted)

 

Mix parmesan cheese, breadcrumbs and seasonings.  Dip chicken in

butter; coat with parmesan cheese mixture

 

Place on greased grill over medium coals.  Grill 12 to 15 minutes or until

cooked through (160 degrees), turning occasionally.

 

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Smothered Turkey Wings

 

6 turkey wings                                                                                                             

1 tablespoon vegetable oil

1 tablespoon salt                                                                                                                 

1 teaspoon ground pepper

1 teaspoon garlic powder                                                

1 teaspoon poultry seasoning

1 teaspoon onion powder

Sauce:  1 cup butter                                                                                     

2 celery ribs, chopped

1 medium onion, chopped                                 

1 teaspoon dried thyme

1 teaspoon pepper                                                            

2 cups milk

7 tablespoons all purpose flour

6 cups turkey or chicken broth

Heat oven to 350 degrees.  Brush wings with vegetable oil; place in large

roasting pan.  Stir together salt, pepper, garlic powder, poultry seasoning

and onion powder in medium bowl; sprinkle over turkey wings. 

Bake until browned, 45 to 50 minutes.  For sauce, melt butter in large

saucepan or Dutch oven.  Add celery and onion; cook over medium heat

until soft but not brown about 5 minutes.  Stir in thyme and pepper;

cook 1 minute.  Add flour and cook, stirring constantly, until light brown,

about 5 minutes.  Slowly whisk in broth.  Heat to boil; reduce heat and

simmer, uncovered, 20  minutes.  Strain sauce through sieve and return to pan. 

Slowly whisk in milk.  Stir constantly until sauce returns to simmer. 

Pour sauce over turkey wings, cover pan and cook until tender about 1 hour.

 

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Chicken Teriyaki

 

2/3 cup soy sauce                                                                                                              

½ cup white wine

2-tablespoon sugar                                                                                      

½ teaspoon ginger

1 garlic clove (chopped)                                                                               

1 fryer  (cut up)

 

Make sauce using soy sauce, white wine, sugar, ginger, garlic. 

Marinate chicken in sauce for 1 hour.  Place in baking dish. 

Bake for 1 hour at 325 degrees.  Basting two or three times.

 

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Teriyaki Wings

 

¼ cup margarine, melted                      

¾ cup water

1 cup soy sauce                                            

20 chicken wings with tips cup

& divided in half

¼ cup brown sugar                                            

1 teaspoon dry mustard

 

Combine all ingredients except chicken wings.  Pour mixture over

chicken wings and marinate 24 – 48 hours in refrigerator.  Spread

chicken onto foil wrapped pan without marinade. 

Bake at 350 for 1 hour, turning several times.

 

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Teriyaki Chicken Kabobs

 

1 ½ lbs chicken                                        

1 garlic clove – crushed

½ cup brown sugar                          

½ “ piece of ginger crushed

¼ cup sherry/sake                                 

1 pint cherry tomatoes

2/3 cup soy sauce                   

1 green pepper, wedged

¼ teaspoon MSG                          

4 small white onions, wedged

 

Done and cut chicken into 1” pieces set aside.  Combine brown sugar,

Sake/sherry, soy sauce, MSG, garlic and ginger to make sauce mixture. 

Marinate chicken in sauce mixture for 1 hour.  Place chicken pieces on

skewers, alternating with vegetables. 

Grill over medium flame for 8 – 10 minutes on charcoal.

 

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Chicken and Dressing (Carolyn Yvonne Holland-DeShazo’s cookbook collection 2001)

 

1 4/5 lb fryer

1 large onion – chopped

2 cups chopped celery

1 cup water

Chicken stock

2 tablespoons salt

3 tablespoons pepper

Sage to taste

1 large pan of corn bread, crumbled

3 cups toasted white bread cubes

 

Cook hen in boiling water until tender.  Preheat oven to 350 degrees.  Combine onions,

celery and one cup of water.  Cook until tender.  Combine other ingredients, adding

enough chicken stock to moisten.  Put mixture in baking dish.  Bake about 1 hour.

 

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