- Amount Measure Ingredient -- Preparation Method -- -- --
2 whole or 4 pieces chicken breast for 5 minutes or longer in very cold water with
1 or more Tablespoons baking soda. (Refrigerate if holding long.) Rinse well
15 minutes to overnight. Refrigerate!
4 breasts use about 1 1/2 Tablespoons table salt and 2 or 3 Tablespoons granulated sugar. Rinse with cold water when ready to cook.
1: Chicken is great fried or otherwise when prepared this way before cooking!
2: Use tongs NOT a fork to turn chicken
Set oven temperature on BROIL
4 chicken breasts pieces (with skin on)
Pure Butter for basting if desired
Season chicken. Place in a roasting pan and BROIL lightly on each side until golden brown. Broiling seals the juices in the chicken so it isn't dry.
Reduce oven to 350 degrees fht. immediately.
Baste chicken with melted butter. Turn once with tongs.
10 minutes or until tender. You can make a nice sauce with the HOT pan drippings and a bit of water by adding about 1 Tablespoon Arrowroot dissolved in a bit of water to a cup of the hot liquid. Note: Don't boil sauce made with Arrowroot. Just stir in the dissolved Arrowroot and it will glaze and be ready to serve.
Serve with Spaetzle on the side and fresh steamed asparagus or steamed young green peas (fresh or frozen).
Spaetzle or Spatzen:
2 quarts of water to which you have added
2 Knorr (or other) Chicken bouillon cubes, or canned Chicken Broth, plus
1 teaspoon table salt to a hard boil. Combine:
not required - 1
1 1/2 cups flour (I like White Lily Flour) bit of grated fresh nutmeg or 1/8 teaspoon nutmeg 1 teaspoon salt 1/2 teaspoon baking powder (if not using self rising flour)
1/8 to 1//4 teaspoon black pepper
1/2 cup peanut oil Salt Pepper
2 Tablespoons unsalted butter
1 Tablespoon fresh parsley In a medium bowl, combine flour, nutmeg, salt and pepper. In a small bowl combine and lightly beat the (egg - optional) and water or milk add mixture to the dry ingredients. Beat all together well lightly being careful not to overbeat. Batter should pour through a colander slowly but easily. It may be covered and keep in the refrigerate for about an hour if desired. Add more liquid if needed. Place a colander or large ricer over the boiling water. Pour batter into it and force it through the holes. Cook spaetzle batter until it rises and is somewhat translucent. Remove from the stock. Drain well. May be covered and chilled or placed in a sauce pan with
2 or 3 Tablespoons melted butter, sauteed until lightly browned (or just heated through). Check seasoning. Add salt and pepper and parsleyServe.