CHICKEN FRICASSEE ALTENBERG

(from Saxony)
1 large or 2 small chickens pinch EACH of basil, marjoram
(total wt. 5 to 6 lbs.) and sage
1 bay leaf 1 garlic clove, crushed OR
6 peppercorns (whole black pepper) garlic powder to taste
1 teaspoon salt 2 cups water
SPECIAL SAUCE
2 tablespoons butter grated rind of 1 lemon
Y4 cup chopped onion 2 to 3 tablespoons lemon juice
2 tablespoons cornstarch 1 cup broth from chicken
Y% cup cold water 2 tablespoons capers

1 egg yolk, slightly beaten
Place bay leaf, whole pepper, salt, basil, marjoram, sage and garlic with water in
kettle large enough to hold chicken (whole or cut up). Bring to boil, add chicken,
cover kettle and bring to boiling point again. Reduce heat and simmer until meat is
fork-tender, about 112 to 2 hours depending upon size. Pressure cooker may be used
if preferred following manufacturer’s directions. Cook chicken for 20 to 30 minutes.
Remove chicken from broth, place in container and set in pan of cold water. When
cool enough to handle, drain any liquid into reserved broth. Remove skin from chicken
and separate meat into serving portions, if not already cut up.
Pour sauce over chicken. Serve at once with boiled parslied potatoes and carrots. Yields
5 to 6 servings.
Special Sauce: Melt butter in frying pan. Add chopped onions and cook slowly
until transparent but not brown. Sprinkle with cornstarch, add cold water stirring con-
stantly. Stir in chicken broth, lemon juice and rind. Cook and stir until thickened and
no raw starch flavour remains.
Add some of sauce to slightly beaten egg yolk, return to rest of sauce, add capers and
cook stirring constantly over very low heat for about 2 minutes. Do not allow to boil or
sauce will curdle. Adjust seasonings to taste and pour over chicken.
Note: For a delicious inexpensive dinner use chicken wings only in this recipe. Allow
1 lb. of wings for every 2 servings.
Canned or frozen lemon juice and 1% teaspoon dehydrated lemon rind, soaked in 12
teaspoon water may be used in place of fresh lemon. Backbone, neck, wing-tips and
skin from the above recipe may be added to any leftover broth and boiled up with some
additional water for a delicious soup.

POLYNESIAN PINEAPPLE CHICKEN

3 to 3% Ibs. cut-up chicken 3 tablespoons soya sauce
1 can (10-0z.) condensed consommé 1 cup sliced green pepper
1 can (19-0z.) pineapple chunks salt, pepper and paprika

Rinse and dry chicken pieces. Place skin side down in lightly buttered pan, sprinkle
with salt, pepper and generously with paprika. Add consommé and bake 45 minutes,
covered, in moderate oven, 350°F. Turn skin side up, add drained pineapple chunks,
green pepper slices and soya sauce and continue to bake about 20 minutes or until
fork-tender, basting occasionally. Sautéed fresh or canned mushrooms may be added
during the last portion of cooking if desired. Serve with plain cooked rice or Pea Pulao,
(see page 1). Yields 6 servings.