[ Chicken Recipes ] Chicken Recipes - The Perdue Chicken Cookbook

[ Chicken Recipes ] Chicken Recipes - The Perdue Chicken Cookbook
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Eggscape

ROASTED CHICKEN WITH ALMOND SAUCE Serves 4
Of course you can serve the pre-cooked chicken just as it
comes from the store, without doing anything else to it at
all. I've done this many times with our Perdue Done It!
roasted chicken when I've been in a hurry. But this recipe
only takes a few extra minutes and you'll have a show piece
at the end. As you're making it, be glad for a moment that
you're not making this recipe in the year 1911. A typical
recipe in a the December issue of The Wisconsin Farmer
assumes that you've already plucked the bird and removed
its head and feet. It directs you "to singe the bird over a
burning newspaper on a hot stove." The stove would
probably have been a wood-burning one, and in all
probability, it would have been up to you to get the wood
for the stove. When I think of then and I think of now, I'm
glad that "We've come a long way, baby".
1 roasted chicken
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons Amaretto or other almond liqueur
1-1/2 teaspoons fresh lemon juice
1/4 cup sliced toasted almonds
Heat pre-cooked roasted chicken in its own microwave tray
following package directions.
In 2-cup glass container, combine cornstarch, broth,
liqueur and lemon juice. Cover with plastic wrap and
microwave at HIGH (100% power) 3 or 4 minutes until bubbly
and thick; stir twice during cooking. Add almonds. Slice
chicken onto a platter and top with sauce.