Fowl and Game Recipes

FRIED CHICKEN. MRS. J. ED. THOMAS.

Kill the fowls the night before; clean, cut and set on ice until

needed the next day. Flour and sprinkle with salt and pepper; pour

boiling water over it, and stew three-quarters of an hour. Add

sufficient butter to fry a light brown.

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One of Frank’s most memorable commercials is “Dinner with Three Beautiful Guests.”

In the commercial, while Frank roasts four fresh Cornish game hens, he showers; shaves; puts on a tuxedo; chills some champagne; arranges flowers in a vase; turns on soft music; and then opens the door to greet three ravishing beauties. The commercial has been so successful that the advertising agency produced a sequel, dramatizing an actual letter that arrived at Perdue Farms’ consumer relations department:

“Mr. Perdue, I have a complaint. I prepared four of your Cornish hens just as you did on T.V. I showered and shaved just as you did on T.V. I dressed as you did on T.V. I chilled the wine, and laid the birds on a bed of wild rice just as you did on T.V. Your advertising is misleading. No pretty girls have knocked on my door.”

People sometimes ask me if the original ad

Makes me jealous. Actually it’s my favorite.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

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Serves 4

This recipe originally called for much more ginger, but I like a milder flavor, so I reduced it. You may want to increase the amount suggested here if you like highly seasoned food. To store fresh ginger, keep it in the refrigerator in a plastic bag along with a dampened paper towel to keep it from drying out.

4 roaster boneless thigh cutlets

2 tablespoons peanut or vegetable oil

1/3 cup soy sauce, divided

3 tablespoons molasses

3 tablespoons rice wine or white distilled vinegar

2 teaspoons minced, fresh ginger or to taste

1 clove garlic, minced

1/4 teaspoon salt or to taste

1/4 teaspoon red pepper flakes or ground pepper

pinch ground cloves

1/8 teaspoon nutmeg

1 teaspoon cornstarch

1 cup carrots, cut in match stick strips

1 cup peeled cucumber, halved, seeded and cut into match-stick strips

1/2 cup thinly sliced scallions

Cut thighs into 1/8-inch strips. In a wok or large skillet over medium-high heat, heat oil. Add chicken and stir-fry for 2 minutes Add 4 tablespoons soy sauce, molasses, vinegar, seasonings, garlic and ginger; bring to a boil. Cover, reduce heat to medium-low and steam chicken 5 minutes, stirring once, until tender. In a small bowl dissolve cornstarch in remaining soy sauce and reserve. Add carrots and steam, covered, 2 minutes. Stir in cucumber, scallions and cornstarch mixture and stir until liquid comes to a boil. Serve over hot fluffy rice.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

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