The Chicken Cookbook- National Chicken Cooking Contest

This book features winning chicken recipes from 30 years of the National Chicken Cooking Contest and the winning recipes from 1978. It is one of the small paperback sized books that were popular in the 60's and 70's It lists that famous chicken/Russian dressing /onion soup/apricot preserves recipe that you see everywhere as being the 1969 winner.

World's Fair Chicken 1964 winner
3 whole chicken breasts, halved
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup blanched, slivered almonds
1/2 cup raisins
1/4 cup chopped chutney
1 1/2 cups orange juice
1/2 teaspoons cinnamon
1/2 teaspoon curry powder
1/16 teaspoon thyme
In greased large shallow baking pan place chicken in single layer, skin side up. Dot butter on chicken.. Sprinkle salt and pepper on chicken. Bake in 425 degree oven 15 minutes. In saucepan mix together almonds, raisins, chutney, orange juice, cinnamon, curry and thyme; simmer about 10 minutes or until flavors blend. Pour sauce over chicken. Reduce heat to 350 degrees and bake about one hour longer or until fork can be inserted in chicken with ease. Makes 6 servings. Note- to me the cooking time sounds like it is too long for breast pieces.

Chili Tomato Chicken a 1978 winner
1 chicken, cut in parts
1/2 cup margarine, melted
2 tablespoons cooking oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup hot water
1 chicken bouillon cube
1 can (8 oz.) taco sauce
1 tablespoon chili powder
1 tablespoon prepared mustard
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon oregano
In large shallow baking pan place chicken, skin side up, in single layer. Brush with margarine. Cover and bake in 350 degree oven 20 minutes. In fry pan place oil and heat to medium temperature. Add onion and garlic; saute about 5 minutes or until onion is soft but not brown. In bowl place hot water, add bouillon cube and stir until dissolves. Add the bouillon and remaining ingredients to the onion and garlic in the fry pan. Simmer, uncovered, 20 minutes. Uncover chicken. Pour mixture over chicken. Bake, uncovered, about 30 minutes longer or until fork can be inserted in chicken with ease. Note- this method of preparation seems like more trouble than it should be. I would just brown the chicken in a skillet and then add the sauce ingredients and simmer it. But I like to do things the easy way.

Skillet Chicken 1978 winner from Arkansas
2 whole chicken breasts, halved
1/4 cup butter
1/4 cup dry white wine
1/2 cup red currant jelly
1/2 cup sour cream
In fry pan place butter and melt. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Add wine; cover and simmer 35 minutes. Remove cover; add currant jelly. Cook, uncovered, over low heat, turning and basting frequently, about 30 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving platter. Add sour cream to mixture, remaining in fry pan. Heat through; pour over chicken. Makes 4 servings. Note once again I wonder why they are cooking breasts for over an hour.

No comments: