European Stars And Stripes (Newspaper) - May 29, 1986, Darmstadt, Hesse Food by Sharon Hudgins special to stripes Magazine i Don t know which is More discouraging literature or chickens . White wrote in a letter. To James Thurber in 1938. Perhaps it was contemplating chickens in literature that had Pul him in such a owl mood in the first place. Six centuries before the Lime of Christ one of Aesop s fables warned us not to count our chickens before they were hatched. Mankind is Stow to learn however. Several centuries later Cervantes in Don Quixote do la Mancha 1605 pointed out that Many count their chickens before they arc sixty years after that Samuel Butler pick d up the refrain in Hud bras when he wrote about people whose Folly it was to Swallow Gudgeon Ere they re catch cd and count their chickens Ere they re hatched.". Rabelais was impulsive when he claimed that ebbs today arc better than Chicken tomorrow but he was probably Only getting paid Chicken feed for his writings anyway. Lady Montagu the lovers 1738 was willing to wait a bit longer until "., we meet with Champagne and a Chicken at no doubt she would have been most upset at the medieval French author who asserted that it s a thing very displeasing to me when the Hen Speaks and the cock is an Arab proverb Oft quoted in literature warns the fowl mouthed that curses Are like Young chickens they always come Home to modern male chauvinists would be Wise to watch their language too today if you Call a liberated woman a Cikk you re bound to ruffle her feathers. It has been As difficult to keep poultry out of politics As out of literature. Upon being crowned King of France in 1589, Henry in said i wish that every peasant May have a Chicken in his pot on although Henry brought Unity and economic stability to France and possibly even a few More chickens to French pots he was assassinated in 1610. Oblivious to history among other things Herbert Hoover promised 20th Century americans a Chicken in every and we already know what happened 16 him. After presiding Over the Start of the great depression and falling to keep his culinary Campaign Promise Hoover was soundly Defeated in 1932 by Franklin d. Roosevelt no Spring Chicken himself. The following recipes arc for four of my favorite non literary apolitical Chicken dishes. Each is from a different Region the Middle East Southern user Spanish Cataluna and Belgium. And each produces a delicious Chicken dish possibly unlike any you be Ever lasted before. Don l let the written length of these recipes cause you to Chicken out Horn trying them however. They re All very easy to make with ingredients thai Are readily available. Serve any of these delectable Chicken dishes to your family and friends and then Feather your nest Wilh All the compliments you la receive. Middle Eastern Yogurt Chicken is one of those simple dishes whose ease of preparation is inversely proportional to its nastiness. This summer dish popular throughout the Middle East is perfect for it Fresco dinners. Once you be tried this recipe it s sure to become part of your Barbecue Grill or Hibachi repertoire Middle Eastern Yogurt Chicken 6 Large Chicken breast halves % cup freshly squeezed Lemon juice 4 Large cloves of garlic 1 Teaspoon Salt 2 cups Plain Yogurt 2 Tablespoons Olive Oil 2 Teaspoons crumbled dried mint or 2 Tablespoons finely chopped fresh mint 3 i Teaspoon freshly ground Black Pepper 2 Teaspoons cornstarch a Chicken every pot four recipes serve up favourites of far Flung european standards skin and de Bone the Chicken breasts Reserve the skin and Bones for making Chicken Stock if desired place the Chicken White meat in a single layer in a shallow Glass or Ceramic baking dish. Pour the Lemon juice Over the Chicken files and turn twice to coat them Wilh Lemon juice. Set aside. Chop the garlic. Using a a mortar and Pestle crush the garlic and Salt together to form a smooth paste in a medium size bowl whisk together the garlic paste Yogurt Olive Oil mint and Black Pepper until they arc Well mixed. Pour this mixture evenly Over the Chicken pieces and turn the files twice to coat them Wilh the marinade. Let the Chicken pieces marinate for 1 hour uncovered at room temperature. If you Are planning to Grill the Chicken Over charcoal prepare the Grill so that the charcoal will be ready when the Chicken finishes marinating Drain the marinade off the Chicken pieces and thread the Chicken onto Long skewers. Grill the Chicken Over hot coals about s to 7 minutes on each Side or until done. Meanwhile dissolve the cornstarch in 1 Tablespoon of cold water and whisk it into the marinade. Pour the marinade into a Small Saucepan and heat it gently Over medium Low heat stirring frequently until it comes to a Boit. Serve the Chicken hot with a Little of the warm marinade sauce spooned Over each serving. Serves 4 to 6 people Notest Chicken can also be cooked in a broiler Wilh the broiler pan placed at least 6 inches from the heal. Broil about 8 minutes on each Side. Any leftover marinade sauce can be refrigerated and re heated for use As a sauce for vegetables or poultry. Circassian Chicken originated in the mountains of the caucasus in the Southern part of the user Between the Black sea and the Caspian sea. Known in russian As Kuritsa to Char Zesski this dish has spread in popularity throughout the Middle East my russian armenian and turkish recipes for circassian Chicken arc at variations on the same theme cooked Chicken combined with a Rich nut paste sauce to produce what my husband Calls the ultimate Chicken circassian Chicken Chicken 1 whole frying or roasting Chicken 3 to 31/i pounds 1 medium onion 1 Carrot 3 sprigs Parsley 1 Bay Leaf 8 whole Peppercorns 1 Teaspoon Salt 4 cups cold wafer sauce. 1 medium onion 2 cloves garlic 2 Tablespoons Olive Oil 3 slices homemade Type White bread 2 cups chopped walnuts 1 Teaspoon Salt i Teaspoon paprika i Teaspoon Cayenne Pepper 1vs cups Chicken Stock Garnish 2 Tablespoons Walnut Oil or Olive Oil 1 Teaspoon paprika fresh Parsley or mini leaves optional or use a combination of walnuts almonds and hazelnuts 2 cups total to prepare the Chicken Wash the Chicken and put it into a pot just Large enough to hold it. Peel and Quarter the onion and Carrot and add the pieces to the pot along with the Parsley Bay Leaf Peppercorns and Salt. Add 4 cups of cold water bring the liquid uncovered to a boil Over High heal then cover the pot reduce the heat to Tow and simmer the Chicken until it to Lender but not falling apart about 1 hour. As the Chicken simmers skim off any scum that rises to the top of the liquid. Remove the cooked Chicken and set it on a plate 10 Cool. Reserve the Slock in the pot. When the Chicken is Cool enough to handle separate the meat from the skin and the Bones. Set the meat aside and add the skin and Bones to the Chicken Stock in the pot. Boil the Stock uncovered Over High heat until the volume has been reduced by half. Strain the Stock into a Small Heatproof bowl and skim off the fat on top. While the Stock is. Boiling Cut the Chicken meat into very thin strips i Inch wide by 2 inches Long and place them in a covered bowl in the refrigerator. To prepare the sauce finely chop the onion and garlic. Heat the Olive Oil in a Skillet and Fry the onions and garlic pieces until the onion is soft. Trim the crusts off the bread. Put the onions garlic crumbled bread nuts Salt paprika and Cayenne Pepper into a blender or food processor. Add 1 cup of the strained Chicken Stock. Process until the ingredients Are thoroughly mixed and form a smooth sauce the consistency of soft Peanut butter. If the sauce is Loo thick add up to v4 cup More Stock and process until smooth you should have about 2 i cups of sauce to assemble the Dlight Pul half of the sauce into a Large bowl add / cup of Chicken Stock and mix Well. Add the Chicken pieces to the bowl tossing the Chicken and sauce together to coat each piece of Chicken. Form the Chicken into a round or Oval Mound on an attractive serving Platter and spread the remainder of the sauce evenly Over the Chicken As if you were frosting a cake. Smooth the surface str Pei Magazine May 29,1sk
