All about Chicken (Joy of Cooking All about... Series)

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6 to 8 servings

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and ...

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Overview

6 to 8 servings

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Position a rack in the center of the oven. Preheat the oven to 350°F.

Rinse and pat dry:

8 boneless chicken breast halves (about 3 pounds), with or without the skin

Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until about 3/8 inch thick. Season with:

Salt and ground black pepper to taste

Heat in a small skillet over medium-high heat until the foam begins to subside:

2 to 3 tablespoons unsalted butter

Add and cook, stirring, until tender but not brown, about 5 minutes:

1/3 cup finely chopped onions

Stir in and cook for 30 seconds:

1 teaspoon minced garlic

Remove the mixture to a bowl and stir in:

2 cups dry unseasoned breadcrumbs

¼ cup grated Parmesan cheese

¼ cup finely chopped fresh parsley

½ teaspoon dried rosemary, crumbled

½ teaspoon dried sage, crumbled

½ teaspoon salt

½ teaspoon ground black pepper

Stir in:

1/3 to 2/3 cup Chicken Stock, 124

The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not overmoisten. Taste and adjust the seasonings.

Lightly oil a 13 x 9-inch baking pan. Place ¼ cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with:

Olive oil

Season with:

Salt and ground black pepper to taste

Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

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Editorial Reviews

Library Journal
The first four titles in a new series, these are spin-offs from The All New All Purpose Joy of Cooking (LJ 10/15/97), the major revision of the old favorite. Unlike the "new Joy" or any previous edition, these are filled with photographs, 100 full-color and 50 black-and-white each. Most of the text and the recipes come directly from the 1997 book, although some of the material has been reorganized, and some new material is included that didn't make it into that edition. (On the other hand, not all the recipes from the chicken chapter, for example, made it into All About Chicken.) The books have a very appealing look, and readers will find the photographs of ingredients, finished dishes, and techniques helpful, but since the 1,136-page Joy is still available for $35, most home cooks may not want to buy these, too. By the same token, they seem great for "borrowing," and libraries are sure to face demand. Strongly recommended. Copyright 2000 Cahners Business Information.\
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Product Details

  • ISBN-13: 9780743202046
  • Publisher: Scribner
  • Publication date: 10/25/2000
  • Series: Joy of Cooking All about... Series
  • Pages: 128
  • Product dimensions: 8.12 (w) x 10.33 (h) x 0.71 (d)

Meet the Author

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Ethan Becker is the son of Marion Rombauer Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold internationally under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is www.thejoykitchen.com.

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

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Read an Excerpt

Baked Stuffed Boneless Chicken Breasts

6 to 8 servings

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Position a rack in the center of the oven. Preheat the oven to 350°F.

Rinse and pat dry:

8 boneless chicken breast halves (about 3 pounds), with or without the skin

Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until about 3/8 inch thick. Season with:

Salt and ground black pepper to taste

Heat in a small skillet over medium-high heat until the foam begins to subside:

2 to 3 tablespoons unsalted butter

Add and cook, stirring, until tender but not brown, about 5 minutes:

1/3 cup finely chopped onions

Stir in and cook for 30 seconds:

1 teaspoon minced garlic

Remove the mixture to a bowl and stir in:

2 cups dry unseasoned breadcrumbs

¼ cup grated Parmesan cheese

¼ cup finely chopped fresh parsley

½ teaspoon dried rosemary, crumbled

½ teaspoon dried sage, crumbled

½ teaspoon salt

½ teaspoon ground black pepper

Stir in:

1/3 to 2/3 cup Chicken Stock, 124

The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not overmoisten. Taste and adjust the seasonings.

Lightly oil a 13 x 9-inch baking pan. Place ¼ cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with:

Olive oil

Season with:

Salt and ground black pepper to taste

Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

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Table of Contents

Foreword 6
About Chicken 8
About Roasted Chicken 17
About Broiled Chicken 35
About Baked Chicken 39
About Sauteed & Stir-Fried Chicken 53
About Braised Chicken 65
About Fried Chicken 87
About Grilled Chicken 97
About Flavor Enhancers 111
Index 126
Acknowledgments 128
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First Chapter

6 to 8 servings

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Position a rack in the center of the oven. Preheat the oven to 350°F.

Rinse and pat dry:

8 boneless chicken breast halves (about 3 pounds), with or without the skin

Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until about 3/8 inch thick. Season with:

Salt and ground black pepper to taste

Heat in a small skillet over medium-high heat until the foam begins to subside:

2 to 3 tablespoons unsalted butter

Add and cook, stirring, until tender but not brown, about 5 minutes:

1/3 cup finely chopped onions

Stir in and cook for 30 seconds:

1 teaspoon minced garlic

Remove the mixture to a bowl and stir in:

2 cups dry unseasoned breadcrumbs

¼ cup grated Parmesan cheese

¼ cup finely chopped fresh parsley

½ teaspoon dried rosemary, crumbled

½ teaspoon dried sage, crumbled

½ teaspoon salt

½ teaspoon ground black pepper

Stir in:

1/3 to 2/3 cup Chicken Stock, 124

The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not overmoisten. Taste and adjust theseasonings.

Lightly oil a 13 x 9-inch baking pan. Place ¼ cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with:

Olive oil

Season with:

Salt and ground black pepper to taste

Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

Read More Show Less

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