poultry roasting timetable

Poultry should be only slightly chilled before roasing. All should be cooked to a thermometer reading of 180-185°F. Chicken and duck can be seared for 15 min at 425°F and total roasting time reduced 5-10 min. Check for doneness by lifting end of leg bone; drumstick should move easily in its socket. Poultry is done when juices flow clear yellow, not pink. Chick by pricking inner surface of the drumstick near the joint with a fork. Let poultry rest 10-15 min at room temperature before serving, except for turkey, which should rest 20-30 min before serving.

weight stuffed unstuffed
chicken at 350°F 1 1/2 - 2 lb 1 - 1 1/4 hr 3/4 - 1 hr

2 1/2 - 3 lb 1 1/4 - 1 3/4 hr 1 1/4 hr

3 - 4 lb 1 1/2 - 2 hr 1 1/2 hr
cornish game hen at 350°F 1 lb 1 1/4 hr 1 hr
duck at 350°F 4 - 5 lb 2 - 2 14 hr 1 1/2 to 1 3/4 hr
turkey at 325°F 6 - 8 lb 2 1/4 - 2 3/4 hr 2 - 2 1/4 hr

8 - 12 lb 2 3/4 - 3 1/2 hr 2 1/4 - 3 hr

12 - 16 lb 3 1/2 - 5 hr 3 - 4 hr

16 - 20 lb 5 - 6 hr 4 - 5 hr

20 - 24 lb 6 - 8 hr 5 - 6 hr

lynda's red chicken curry

2 tbsp oil
1/2 c chopped red onion
3 green onions, chopped
2 cloves garlic, crushed
1/4 c shredded fresh basil
1 tbsp Sambal Oelek or hot chili sauce
3 tbsp red curry paste (Patak's)
1 1/2 lb chicken thighs, skinned and cubed
1 tbsp Asian fish sauce
1 can unsweetened coconut milk

Heat oil in wok, add curry paste, onions, garlic and Sambal Oelek. Stir for 2 minutes or until fragrant. Add chicken and stir-fry until cooked and just tender. Stir in fish sauce and coconut milk. Bring to a boil and simmer uncovered until the dish is heated through. Sprinkle with green onions.

Serve with Basmati rice. This wonderful dish will hold well so it can be prepared earlier and held in the oven in a covered pottery dish at a low temperature. Leftovers freeze well, too.

"Don't bother to make this if you can't find fresh basil! Honestly, I'm not being a snob. Fresh frozen basil would work, but dried basil just misses the delightful Thai combination of coconut and basil." So starts this recipe in the little desk calendar and cookbook Lynda printed as a Christmas gift for her friends many years ago. It was my first exposure to Thai flavours and it remains a favourite.

chicken and shredded cabbage salad with noodles and peanut sauce

3 quarts water
2 stalks celery, cut in half lengthwise
1 2" piece fresh ginger, thinly sliced
2 garlic cloves
8 sprigs cilantro, including stems, roughly chopped (about 3/4 c), plus 1/2 c loosely pack leaves for garnish
2 tbsp toasted sesame oil
Coarse salt
3 boneless skinless chicken breasts (about 3 lb)
1 lb somen or vermicelli noodles
1/2 head green cabbage
6 carrots, peeled
2 serrano or jalapeño peppers, seeds and ribs removed
1/2 c loosely packed fresh mint leaves, chopped
1 c Peanut Sauce (recipe below)
1/2 c roasted unsalted peanuts

In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tbsp sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts and reduce heat to medium. Simmer until chicken is cooked through, about 12 min. Remove from heat, and let stand until chicken is cool enough to handle. Transfer the chicken to a cutting board and cut into 1/4" strips or shred as finely as possibly with your fingers. Place in a medium bowl and set aside.
Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain and rinse under cold water until they are cool. Place in a medium bowl and toss with remaining tablespoon of sesame oil. Set aside.
Cut cabbage in half and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut peppers into very thin strips and add to bowl along with the shredded chicken and mint. Just before serving, pour peanut sauce over and toss to coat.
Place noodles on a large serving platter and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

peanut sauce

1 5" piece of fresh ginger, grated or minced (about 3 tbsp)
2 shallots, minced (about 1/3 c)
1/4 c fish sauce
1/2 c low-sodium soy sauce
3/4 c freshly squeezed lime juice
1 c smooth peanut butter
1/4 c toasted sesame oil

Combine all the ingredients in a blender and whizz to combine.

braised chicken with apricots and ginger (Retreat)

8 small chicken thighs, skin & fat removed
1 tsp freshly ground pepper
1/2 tsp salt
2 tsp safflower oil
1 1/2 c chopped onion
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 2x1" piece of orange zest
2 tsp ground cardamom
1 tsp ground turmeric
3/4 tsp ground cloves
1 c chicken broth, canned or homemade, OR water
1 c dried apricots (6 oz) sliced into thin slivers

Sprinkle chicken pieces with salt and pepper. In Dutch oven, heat oil over medium heat and add onion. Cook until translucent. Add ginger, garlic, orange zest, cardamom, turmeric and cloves; cook for 1 min. Then add stock and apricots and remove from heat.

Nestle chicken pieces in apricot mixture. cover pot with foil, then with lid to create an airtight seal. Bake at 350°F for about 90 min or until chicken is tender.

curried chicken breasts (Mother's recipe)

4 tbsp butter
1/2 c honey
1/4 c prepared mustard
2 tsp curry powder
1 tsp salt
chicken breasts for 4

Melt together the butter, honey and mustard. Stir in curry powder and salt. Dip chicken pieces in the sauce and lay in an ovenproof casserole. Pour the rest of the sauce over and bake at350°F for 1 hour, basting during cooking time.

chicken with onions and pomegranate

1 tbsp butter
8 bone-in chicken thighs
1 large Spanish onion, sliced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground ginger
1 tsp cinnamon
1/4 tsp cayenne
1/2 c raisins
1/4 c cider vinegar
2 c chicken stock
Juice and seeds of 1 pomegranate
2 tbsp chopped fresh coriander

Melt butter in skillet on medium-high. Add chicken and brown on all sides, about 8 minutes. Remove from pan and reserve.

Add onions to skillet, cover and simmer gently 10 minutes or until onions are soft. Stir in the spices, raisins and vinegar. Bring to a boil, then cook until liquid has evaporated. Add chicken stock and pomegranate juice. Bring to a boil.

Return chicken to the onion mixture and cover pan. Reduce heat to simmer for 20 minutes or until chicken is cooked through. Sprinkle with pomeganate seeds and mint. Serve with couscous and a salad. Serves 4

chicken burritos

2 tbsp fresh lemon juice
2 tbsp fresh lime juice
2 tbsp fresh orange juice
1 tbsp fresh grapefruit juice
5 sprigs cilantro
4 sprigs tarragon
1/2 tsp coarsely chopped dried chile
1/2 tsp cayenne pepper
Salt and freshly ground pepper
3 whole boneless chicken breasts (6-8 oz each)
6 - 8" flour tortillas
2 1/2 c Mango Salsa
6 romaine lettuce leaves, shredded
6 tbsp nonfat sour cream

Combine juices, cilantro, tarragon, chile, cayenne and 1/2 tsp salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1-2 hours.

Heat grill or broiler to medium high. Sprinkle chicken with 1/2 tsp salt and 3/4 tsp pepper. Cook 3-4 minutes per side, or until cooked through. Cover; set aside in a warm place.

Using tongs, toast tortillas over a flame, quickly flipping them from side to side. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tbsp Mango Salsa. Roll up and serve with remaining salsa and sour cream. Makes 6

thai style chicken salad with plums

50 ml canola oil
0.5 ml hot chili oil
15 ml sesame oil
15 ml light soy sauce
60 ml rice wine vinegar
5 ml sugar
2 whole chicken breasts, grilled
Romaine lettuce, washed, dried &torn into pieces
1 red pepper, cored, seeded & cut into strips
3 green onions, finely sliced
2 slices ginger, minced
6-8 sprigs coriander, chopped
Salt and pepper
2 large dessert or gage plums, sliced in wedges
15 ml toasted sesame seeds

Prepare vinaigrette by whisking together oils, soy sauce, vinegar and sugar in a small bowl.

Tear chicken breasts into long strips. In large bowl toss together chicken, lettuce, red pepper, onions, ginger and coriander. Pour half of the vinaigrette over top, tossing well. Season with salt and pepper. Divide salad into 4 portions and top with plum wedges. Drizzle plums with the remaining vinaigrette. Sprinkle with sesame seeds. Serves 4

chicken breasts with avocado

2 lb chicken breasts, boned & skinned
1 large avocado
1/2 lb large mushrooms
4 tbsp butter
Salt & pepper
1/4 c shallots, finely chopped
1/4 c cognac
2 c whipping cream
Pinch of cayenne

Trim chicken removing all sinews. Cuts into 1" pieces. Cut avocado into 8 pieces lengthwise. Halve these crosswise. Trim stems off mushrooms and cut caps into 1/2" pieces. Heat butter in large skillet and add chicken. Sprinkle with salt & pepper. Cooker over high heat for about 5 min or until tender. Remove chicken to heat proof serving dish. Add mushrooms and shallots to skillet and cook 1 min. Add cognac and stir. Add cream and cook down over med heat 8-10 min. Add any chicken juices from chicken. Add cayenne and avocado. Heat through and pour sauce over chicken. Heat through and serve immediately. 4-6 servings

chicken and chutney spread

3/4 c finely chopped cooked chicken
1/4 c finely chopped apple
3 tbsp mayonnaise
2 tbsp snipped chutney
1 tbsp thinly sliced green onion
1/4 tsp grated gingerroot OR a dash of ground ginger
2 tbsp chopped walnuts or pecans

Combine chicken, apple, mayonnaise, chutney, green onion and gingerroot. Cover and chill several hours. Just before serving, stir in nuts. Transfer to serving bowl and use as a topping for open faced sandwiches. Makes about 1 cup

baked chicken breasts with curry lime butter

8 tbsp butter/marg, soft
2 tsp minced gingerroot
2 tsp grated lime peel
1 1/2 tbsp lime juice
1 tbsp curry powder
1/2 tsp salt
6 whole chicken breasts (about 1 1/4 lb each or 7 1/2 lb) boned, skinned and halved
2 eggs
1 1/2 c fine dry bread crumbs
Garnish: lime wedges, parsley

Mix 6 tbsp butter, the ginger, lime peel, juice, curry powder, and 1/4 tsp salt; chill until firm. Cut a 3" slit in underside of each chicken breast half to form a pocket. Fill each with 1 1/2 tsp butter mixture; smooth flesh over butter. Whisk eggs and 1/4 tsp salt in a shallow dish. Dip each breast half in egg, then in crumbs to coat well. Arrange 1" apart on 2 greased jelly roll pans. Dot with the 2 tbsp butter; cover with foil. Bake at 425°F for 10 minutes. Uncover and turn each piece; bake 10 minutes more until crumbs are golden brown and chicken is tender when pierced. Serve with parsley and lime wedges. 12 servings

TO FREEZE: Cool completely; wrap individually in foil. TO REHEAT: Place frozen wrapped portions on baking sheet. Bake at 400°F for 15 minutes; open foil and bake 10 minutes longer or until hot.

biscuit topped chicken liver pie

1/2 c chopped onion
1 c mushrooms, sliced
1 lb chicken livers
1/4 tsp dried sage
1 tsp salt
1/2 c sour cream
14 oz canned tomatoes
1 c + 1 tbsp WW flour, divided
2 tsp baking powder
Dash salt and pepper
1/4 tsp paprika
3 tbsp butter
1/2 c milk

Sauté onions and mushrooms until tender. Brown livers. Stir in the rest of the ingredients in the lefthand column plus the 1 tbsp flour and heat through.

Sift 1 c flour, baking powder, dashes of salt and pepper and the paprika together, then cut in butter. Stir in milk. Knead 20 times and shape to fit top of casserole used. Grease casserole. Add filling, then lay biscuit dough on top. Bake at 425°F for 25-30 minutes.

devilled chicken livers

500 g chicken livers
50 ml AP flour
10 ml chili powder
Salt & pepper
15 ml butter
25 ml vegetable oil
1 small sweet green pepper
250 ml thinly sliced onions
1 clove garlic, minced
5 ml seeded & chopped jalapeno
1 - 540 ml can tomatoes
125 ml chicken stock
Dash of hot pepper sauce

Trim and halve chicken livers. Combine flour, chili powder, salt & pepper to taste. In brown paper bag, combine half of the livers with half of the flour mixture; shake well to coat and set aside. Repeat with remaining livers and flour mixture.

In skillet, heat butter with 15 ml of the oil over medium heat. Cut green pepper into rings and add to skillet along with onions, jalapeno and garlic; cook until onions are softened. Transfer to casserole dish. Add remaining oil to skillet & increase heat to medium-high; cook livers, in batches, just until firm & still pink inside, 4-5 min. Add to onion mixture.

Add tomatoes to skillet, breaking up with fork. Pour in stock & cook for 5 min, stirring to scrape up any brown bits from bottom of pan. Reduce heat to medium and simmer until sauce has thickened & is reduced by about 1/3. Stir in hot pepper sauce & salt & pepper to taste. Spoon over liver mixture & stir gently to combine. Cover & let cool completely before freezing.

Transfer to fridge the night before serving. Bake covered at 325°F (160°C) for 45-50 min or until heated through. 4 servings

Serve with rice and a salad of baby green peas, diced red per & green onions in an herbed oil & vinegar dressing.

malaysian chicken & shrimp stew

1 1/2 lb skinless boneless chicken breast halves
1 lb raw unpeeled medium shrimp
3 garlic cloves
6 shallots
2" piece fresh ginger root
3 dried chili peppers
1 1/2 tsp turmeric
1 tbsp coriander
1/2 lb tofu
4 oz thin rice vermicelli
2 tbsp vegetable oil
1/2 lb bean sprouts
2 c canned thick coconut milk
1 small bunch green onions, cut in thick diagonal slices

Separate the small fillet from each chicken breast. Bring 3 c water a boil & add chicken breasts and fillets, salt & pepper. Reduce heat and simmer (5-8 min for fillets, 12-15 min for breasts).

Meanwhile, peel off shrimp shells & discard. Devein. Remove chicken and chop into bit-sized pieces. Reserve poaching liquid.

Peel garlic, shallots and crush ginger root. Soak chili peppers in hot water for 5 min. Cut each lengthwise in half and scrape seeds out. In food processor, combine garlic, shallots, ginger, chiles, turmeric and coriander. Process to a smooth paste. If mix is very thick, add 2-3 tbsp of poaching liquid.

Drain tofu and cut into 1/2" cubes. Fill large pot with salted water & bring to a boil. Add vermicelli & remove pan from heat. Allow to soften until soft but still chewy, 3-5 min. Drain in colander, rinse under hot water & drain again thoroughly.

Heat the oil in a wok. Add puree and cook gently until fragrant, 1-2 min. Add chicken and cook 1-2 min. Stir in poaching liquid and simmer until mix is rich & thick, 20-25 min. Add shrimp and simmer until they begin to lose their transparency & turn pink, 3-5 min. Add tofu, bean sprouts & noodles. Pour in coconut milk & simmer very gently, about 5 min longer. Stir in half the green onions. Garnish with remaining onions. Serves 6

NB Chicken can be poached a day ahead & kept in its poaching liquid in fridge.

chicken chili with cornmeal mozzarella biscuits

1 sweet yellow pepper
1 sweet red pepper
1/4 c vegetable oil 50 mL
3 cloves garlic, minced
2 small zucchini, cubed
2 large onions, chopped
2 lb boneless chicken 1 kg
2 tbsp chili powder 25ml
2 tsp cumin 10 mL
2 tsp oregano
1 tsp basil 5 mL
1 tsp paprika
1 tsp cocoa
1/2 tsp salt 2 mL
1/2 tsp hot pepper flakes
1-796ml can tomatoes, undrained
1-540ml can chick peas, rinsed
1/4 c chopped parsley
1/4 c butter
1 c diced mozzarella 250 mL


2 c AP flour
1/2 c cornmeal 125 mL
1 tbsp baking powder 15 mL
1/4 c butter
1 c diced mozzarella
1 1/4 c buttermilk 300 mL

Seed peppers; cut into 1" pieces. In large heavy ovenproof saucepan heat half of the oil over medium heat; cook garlic, zucchini, onions & sweet peppers for about 5 min or until softened. Using slotted spoon transfer to bowl. Cut chicken into bite-sized pieces. Add remaining oil to pan and increase heat to high. Add chicken and cook until firm on outside, about 5 min. Return onion mixture to pan. Reduce heat to low; add chili powder, cumin, oregano, basil, paprika, cocoa, salt and hot pepper flakes. Cook, stirring occasionally, for 5 min. Stir in tomatoes and chick peas; bring to boil, cover, reduce heat and simmer 15 min. Simmer uncovered for 15 min longer. Stir in parsley.

There were no instructions for the biscuits! Oops!

lauren's indonesian chicken

1 onion
2 cloves garlic minced
Olive oil
2 tbsp tomato sauce
2 tbsp peanut butter
Dash of soy sauce
1/4 - 1/2 c water
2 tbsp chili powder
2 tbsp curry powder
Chicken, boned & cut 2x2"

Sauté onion and garlic in olive oil. Add all ingredients except chicken and simmer for an hour on low heat. Sauté chicken in olive oil in separate pan until cooked (2-4 min), then add to simmered sauce.

three flavoured chicken (tori nosan mi yaki)

3 tbsp sesame seeds
2 cloves garlic, crushed
1/2 small dried red pepper, seeded
1/4 tsp ginger
1/4 c sake or dry sherry
1/3 c soy sauce
1/4 c honey
2 boneless chicken breasts, halved and with skin on
1 large green pepper, cored, seeded & cut into thin strips
1 tbsp vegetable oil
6 thin lemon slices, halved
2 c hot cooked rice

Toast sesame seeds in small dry skillet over medium heat until amber coloured, about 5 min. Mash seeds with garlic, pepper & ginger in food processor, blender or mortar until paste. Add sake, soy sauce & honey and process until well blended. Place breasts in single layer in a non-metal shallow dish. Pour sesame mix over; turn breasts once to coat. Cover & marinate in fridge 3-4 hours or overnight. Turn pieces occasionally.

Place chicken pieces skin side down in baking pan. Brush with marinade. Bake at 325°F for 15 min. Turn skin side up and bake 10 min more, brushing occasionally with marinade. Broil 7 from heat for 3-5 min until glazed on both sides.

Meanwhile, sauté green pepper strips in oil until slightly wilted. Cut each breast diagonally into four equal pieces. Leave pieces in shape of original breast. Arrange on platter. Tuck lemon slices in between chicken pieces. Garnish with pepper strips. Serve with rice. Serves 4

rolled ginger chicken

2 whole large chicken breasts (about 2 lb) skinned, halved lengthwise and boned
1" piece of ginger root
1/2 c soy sauce
1/3 c mirin, sake or dry sherry
1/2 c water
Sliced pickled daikon and shiso leaves (optional)

Place one chicken breast half between 2 pieces of plastic wrap. Working from centre to edges, pound lightly with meat mallet to form a rectangle about 1/4" thick. Repeat with remaining chicken. Place in a shallow dish.
Cut ginger into julienne strips. In small bowl comine ginger, soy and mirin. Pour over chicken. Cover and let stand at room temperature for about 40 minutes, turning once. Remove chicken. Starting from short side, roll up each rectangle, jelly roll style. Secure with string.
In a large saucepan, cover chicken with water. Simmer, covered, 15-20 minutes or until chicken is tender. Transfer to plate. Cover and chill at least 3 hours. To serve, cut each chicken roll into 1/2" slices. Garnish with daikon and shiso leaves.
Makes 14-16 appetizers

Beautiful to look at - don't overcook

tarragon chicken breasts

2 whole chicken breasts, split, skinned and boned (about 1 1/2 lb or 700 g)
2 tbsp butter
2 tsp AP flour
1/2 tsp salt
1/2 tsp leaf tarragon, crumbled (or 1 1/2 tsp fresh)
1 tsp Dijon style mustard
1/2 c dry white wine or dry vermouth
1/2 c light cream

Sauté chicken in butter in large skillet about 3 minutes on each side or until they feel firm to the touch. Don't overcook. Remove to a serving plate and keep warm. Add flour, salt, tarragon and mustard; gradually stir in wine. Cook, stirring to scrape up browned bits in pan, then add light cream and cook until mixture thickens slightly. Pour over chicken and serve. Makes 4 servings

balsamic glazed chicken with orange pepper salsa

4 skinless boneless chicken breasts
1 tbsp olive oil
1 tbsp balsamic vinegar
1/4 c orange juice
1 tsp chopped fresh rosemary OR 1/2 tsp dried rosemary
1 tsp Dijon mustard


2 oranges, peeled, sectioned and chopped
1/2 c diced red peppers
1/2 c diced green peppers
2 tsp minced jalapeno pepper or to taste
1 green onion, finely chopped
2 tbsp chopped fresh coriander or parsley
1 tsp grated orange zest
Salt and pepper

In a bowl combine oranges, peppers, onion, coriander and orange zest. Season with salt and pepper to taste.

Pound chicken breasts between sheets of plastic wrap to flatten slightly. In a large nonstick skillet, heat oil over medium heat and brown chicken for 2 minutes on each sides. Add vinegar to skillet and cook until evaporated. Add orange juice and rosemary. Season with salt and pepper to taste. Reduce heat. Cover and simmer 6-8 minutes or until chicken is no longer pink in centre. Arrange chicken on serving plates. Stir mustard into pan juices. Cook, stirring, until smooth and thickened to a glaze. Drizzle pan juices over chicken and serve with salsa. Makes4 servings

moroccan style chicken and potato stew

15 mL vegetable oil
4 skinless bone-in chicken breast halves (about 900-1200 g)
1 medium onion, chopped
6 cloves garlic, finely chopped
5 mL salt
5 mL cinnamon
5 mL ground cumin
5 mL ground ginger
5 mL curry powder
5 mL crushed red pepper2x398mL cans stewed tomatoes, undrained
4 medium potatoes, cut into 1" pieces
250 mL baby carrots
250 mL dried figs OR 125 mL raisins
30 mL lemon juice

In a Dutch oven or large saucepan, heat oil over medium high heat. Add chicken; brown on all sides, about 8 minutes. Remove chicken from pot; set aside.

In same pot, cook and stir onion and garlic 4-5 minutes or until onion is translucent. Stir in salt, cinnamon, cumin, curry powder, ginger and red pepper; cook and stir 30 seconds or until fragrant. Add tomatoes, potatoes, carrots and figs; heat until tomatoes just come to a boil. Mixture will look dry at first; additional liquid will form as stew cooks.

Return chicken to pot. Cover tightly; reduce heat and simmer 35-45 minutes or until vegetables are tender. Stir in lemon juice before serving. Makes 4 servings

apricot roast chicken with vegetables

2 small carrots, peeled, cut on the diagonal into 1-inch pieces
2 small beets, each cut into 6 wedges
1/2 small sweet dumpling squash or acorn squash, cut into 8 wedges
1 medium parsnip, peeled, cut on the diagonal into 1-inch pieces
1 large fennel bulb, cut into 8 wedges, tops reserved
2 tablespoons plus 1 teaspoon olive oil
1/4 cup apricot jam mixed with 2 tablespoons warm water
2 tablespoons fresh thyme leaves, branches reserved for stuffing
Salt and freshly ground black pepper
2 whole chicken breasts, bone in, skin on (2 1/2 pounds total)
1/2 lemon, cut lengthwise into 4 wedges

  1. Heat oven to 450°. In a large bowl, toss vegetables with 2 tablespoons oil, 2 tablespoons apricot-jam mixture, and thyme leaves; season to taste with salt and pepper. Arrange in a 9-by-13-inch glass baking pan; roast for 10 minutes.
  2. Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high heat; season chicken, and brown, 4 minutes. Remove from heat; fill cavities between breast halves with lemon, thyme branches, and fennel tops.
  3. Place chicken, skin side up, in a roasting pan, with vegetables around it; roast 15 minutes. Brush chicken with remaining jam; add 6 tablespoons water to pan. Roast until vegetables are tender and chicken is well browned, about 20 minutes. Discard lemon, thyme, and fennel. Bone each breast half with a sharp knife: Cut along breastbone, scraping rib cage with knife; remove meat with your fingers. Arange meat and vegetables on a serving dish. Pour pan juices over, and serve. Serves 4

Made for Elizabeth et al's birthday dinner - pretty good and easy

chicken one-pot with dumplings

2 medium leeks, washed & trimmed
2 tbsp butter
1/4 c chopped fresh parsley
1 tbsp chopped celery with leaves
5 c water
3-3 1/2 lb stewing chicken, split in half            
4 medium carrots, coarsely sliced
2 medium turnips, peeled & coarsely cubed
2 1/2 c coarsely sliced cauliflower florets
1 c cabbage chunks
1 tsp salt
1/4 tsp pepper
Parsley to garnish


2/3 c milk                   
2 tbsp butter                   
1/2 tsp salt                   
Pinch of nutmeg 1 c AP flour
2 tbsp chopped parsley
1 egg, beaten

Halve leek greens lengthwise and chop. Cut white part into 3/4" slices. In Dutch oven melt butter and cook leek greens, parsley and celery until limp, 4-5 minutes. Add water and chicken. Cover and bring to a boil. Reduce heat and simmer until chicken is tender, about 1 3/4 hours. Remove chicken to platter and let cool. Skim fat from broth.

Layer carrot, turnip and sliced leek in broth. Top with cauliflower and cabbage and salt and pepper. Cover and simmer on low heat for 20 minutes. Remove chicken from bones and cut meat into bite-sized pieces. Add to vegetables and cook until carrot is tender, 10-15 minutes.

To make dumplings: combine milk, butter, salt and nutmeg in saucepan and heat until milk is very hot. Remove from heat and add flour and 2 tbsp parsley, stirring vigorously until well blended. Add egg, beating well. Drain broth into large saucepan and bring to a boil over high heat. Add to broth walnut sized dumplings in batches and cook 6-7 minutes. As dumplings rise to surface add to chicken. Adjust seasoning in broth, then pour over chicken and dumplings. Reheat until hot. Transfer to soup tureen, sprinkle with parsley and serve. Serves 4-5