The Perdue Chicken Cookbook

Acknowledgements

I've often thought that inspiration is one of the greatest gifts one person

can give another, and there are several people who were an inspiration in

writing this book. First is a woman whom I would term the Godmother of this

book, Connie Littleton, the Director of Advertising and Marketing Services

at Perdue. She is a woman totally committed to excellence, and if that

commitment to excellence meant she had to read and edit until the wee hours

of the morning, she always did it as if it were a matter of course. With

each passing day, I gained increasing respect for her professionalism,

judgment and knowledge. Bev Cox, a home economist and food stylist, was an

inspiration for her meticulous attention to detail, her enthusiasm, and her

unfailing good humor no matter what. Beth Fusaro, who typed most of the

recipes in this book, is a Renaissance Woman, who knows not only about food

and typing, but also about everything from making pottery to preserving the

environment. It's been a privilege to work with Beth. Gretchen Barnes, who

assisted Bev Cox in editing, learned a whole new computer program, Word

Perfect, in order to get the job done quickly. Sharon Sakemiller, who is

already a Word Perfect expert, also helped with typing and retyping recipes.

She impressed everyone with how rapidly she could get things done.

My sincere thanks to the members of American Agri-Women who over the years

have shared their food tips with me. Also, deepest thanks to the U.S.

Department of Agriculture's Cooperative Extension. One of Cooperative

Extension's major activities is helping to educate consumers, and I owe

Cooperative Extension a deep debt of gratitude for the education I've

received through their many publications, broadcasts, classes, seminars,

meetings, and personal contacts. The following Cooperative Extension

members-many of whom are good friends as well as professional

colleagues-have been invaluable resources for food tips and food knowledge:

Dorothy Thurber, Kathryn Boor, Christine Bruhn, Ellen Pusey, Sally Foulke,

Bonnie Tanner, Bettie Collins, Sue Snyder, Chuck Waybeck, and George York.

Also thanks to Dot Tringali of the National Broiler Council, to Connie

Parvis of the Delmarva Poultry Industry, to Joy Schrage from the Whirlpool

Corporation, and Lisa Readie from the Barbecue Industry Association.

PREFACE

WHY I CHICKENED OUT

Want to know a high stress situation? Try being a food writer and cookbook

author, and then marry Frank Perdue. You come home from the honeymoon,

everything has been wonderful and then...it's time to Cook the First Meal!

Frank wants to eat chicken and you're supposed to be a good cook.

I remember that afternoon so vividly. I knew he'd be coming home around

six and that he'd be hungry. Now up until that day, I had always felt

fairly confident in the kitchen. After all, I love cooking and trying new

recipes is my favorite pastime. But cooking chicken for Frank Perdue? I

began to get stage fright. As I was trying to find where the pots and pans

were in his kitchen, I started calculating that there were probably few

people in the world who've eaten chicken more times than my husband.

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