The Perdue Chicken Cookbook

whole chicken

teaspoon salt or to taste

package (7-1/2-ounces) stuffing mix, prepared as directed on package

Sprinkle cavity of chicken with salt. Stuff with favorite prepared

stuffing. Or skip stuffing if you're really in a hurry. Place chicken in

baking pan (no rack needed).

ROASTING CHART

Approximate

Cooking Time

at 350F

Amount of

Stuffing

[in cups]

Additional Cooking

Time if Stuffed

Broiler/Fryer

1-1/2 to 2 cups

3 to 3-1/2 cups

1/2 to 3/4 cup

15 to 20 minutes

20 to 25 minutes

15 to 20 minutes

(

-1/4 to 2 hours

2-1/2 to 4 pounds)

Oven Stuffer Roaster

(

-1/4 to 2-3/4 hours

5 to 7 pounds)

Cornish Game Hen

0 to 75 minutes

(

18-24-ounces)

BIRD OF PARADISE Serves 4

The recipe calls for a chicken cut in serving pieces, but naturally you can

substitute any parts that you particularly like, such as breasts or thighs.

Three breasts or 6 thighs with drumsticks attached would come out to about

the same amount as the 1 chicken called for in this recipe.

chicken, cut in serving pieces

Salt and ground pepper to taste

egg, beaten

/4 cup milk

teaspoon salt or to taste

/3 cup grated Parmesan cheese

/2 cup butter or margarine

cup sherry

Season chicken with salt and pepper. In a shallow bowl combine egg and

milk. Place cheese in a shallow baking pan. Dip chicken in egg mixture;

then roll in cheese. In a large, deep skillet, over medium heat, melt

butter. Add chicken and brown for 5 to 6 minutes on each side. Add sherry.

Cover and cook at medium-low heat for 35 to 45 minutes or until cooked

through.

CORN CRISPED CHICKEN Serves 4

I grew up on this recipe. It's not new, but it's good and the preparation

time is minimal. If you don't have cornflakes, you can substitute almost any

breakfast flakes as long as they don't have raisins in them. (The raisins

can scorch in the oven.) For variation, you can add 1 teaspoon dried italian

seasonings or 1 teaspoon chili powder or 3/4 teaspoon curry powder to the

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