Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken - Mustang Chicken
Famous Authors (View All Authors)
Poultry - Chicken -  Mustang Chicken Post by :Websmartbiz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1310

Click below to download : Poultry - Chicken - Mustang Chicken (Format : PDF)

Poultry - Chicken - Mustang Chicken

1 frying chicken
salt and pepper
1/2 c. fat, melted
2 Tbsp. flour
1 c. hot water or soup stock
1 1/2 tsp. dry mustard
2 tsp. Worcestershire sauce
2 tsp. tomato catsup

Cut chicken into serving portions, season with salt and pepper; brown in melted fat. Remove from pan. Stir flour into fat; add hot water or soup stock. Cook until mixture thickens, stirring constantly. Add mustard, Worcestershire sauce, catsup and paprika to cooked sauce. Place chicken in sauce, cover pan and simmer until chicken is tender, about 1 hour. Allow 3/4 pound of chicken per person.
If you like this book please share to your friends :

Poultry - Chicken -  Mustard-rosemary Chicken Poultry - Chicken - Mustard-rosemary Chicken

Poultry - Chicken -  Mustard-rosemary Chicken
Serves 2 2 tablespoons Dijon mustard 2 tablespoons lemon juice 1-2 cloves garlic, minced 1 1/2 teaspoons dried rosemary Freshly ground pepper, to taste 2 chicken breast halves, skin removed Preheat oven to 375 degrees F.Combine all ingredients except chicken in flat baking dish. Add chicken, turning to coat with mixture. Cover and marinate at least one hour or overnight in refrigerator. To bake, cover and cook at 375 degrees about 45 minutes. To microwave, cover with wax paper and cook on high 10-13 minutes, rotating dish halfway through; let stand 2-3 minutes before serving. To grill, shake off extra marinade

Poultry - Chicken -  Murgh Khubani Poultry - Chicken - Murgh Khubani

Poultry - Chicken -  Murgh Khubani
1 kg (2-2 1/4 lb.) chicken 12 whole dried apricots, soaked for 1 hour in cold water 1 tablespoon ghee or oil 3 medium onions, sliced 5-6 cloves garlic, peeled and ground to a paste 2 tablespooons fresh root ginger, peeled and ground or finely chopped 3 green chillies, sliced 3 green cardamom pods, crushed 2.5 cm (1 inch) cinnamon stick 3 medium tomatoes, chopped 1-2 teaspoons salt 500 ml (16 fl oz.) water 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot milk or water 1/2 teaspoon Kashmiri garam masala 2 teaspoons kewda water (optional) Cut the chicken into 8