Citrus Chicken

4 whole broiler-fryer chicken breasts, halved,

skinned, boned

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon chopped fresh basil

1/4 teaspoon rosemary

1/4 teaspoon pepper

1 tablespoon butter

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

3 tablespoons fresh orange juice

1/4 cup white wine

3 tablespoons banana natural lowfat yogurt

In small bowl, mix together salt, paprika, basil, rosemary and

pepper; sprinkle over chicken. In non-stick frypan, place

butter and melt over medium heat. Add chicken and cook,

turning, about 10 minutes or until brown on all sides. In small

bowl, mix together lemon, lime and orange juices; add wine

and stir to blend. Pour over chicken in pan, cover, reduce heat

to low and simmer about 15 minutes or until fork can be

inserted in chicken with ease. Remove chicken to warm dish.

Into pan drippings, slowly stir yogurt; heat about 1 minute and

pour over chicken. Makes 8 servings.

Quick and Easy Chicken

8 broiler-fryer chicken thighs, boned

1 cup plain yogurt

1 tablespoon dried, chopped onion

2 teaspoons dehydrated chicken broth

2 tablespoons sherry

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces fresh mushrooms, sliced

In small bowl, mix together yogurt, onion, broth and sherry.

Arrange chicken in 2-quart shallow baking dish; sprinkle with

salt and pepper and cover with sliced mushrooms. Pour

yogurt mixture over mushrooms and chicken; cover with foil.

Bake in 375°F. oven for about 25 minutes or until fork can be

inserted in chicken with ease. Serve over rice.

Makes 4 servings.

Simple Techniques

Make Cutting Up

Chicken Easy

Buying a whole bird is the most economical

way to purchase chicken. Supermarkets often

run specials on whole chickens and a little time

spent cutting them into various parts for imme-

diate or later use can mean big savings in the

food budget.

Cutting and boning chicken is easy once a

few simple techniques have been mastered.

For best results, the National Chicken Council

offers three tips: (1) be confident, (2) work

quickly, and (3) use a sharp knife.

Chicken is delicious roasted whole. Or, a

whole chicken can be halved, quartered or cut

into parts. Bone the breast or thighs or cut into

strips or nuggets. Cut the meatier portion from

the wing and store in the freezer until enough

have been accumulated for party drummettes.

Save leftover skin, bones and unused parts

(neck, back, etc.) to make soup or broth for

seasoning.

Of course, if shortage of time is a concern,

contemporary chicken is also conveniently

packaged in dozens of different forms, ready to

use exactly as needed – individual parts, boned

breasts and thighs, nuggets, strips, diced. Low

in calories and cholesterol, so versatile it can

be served repeatedly but different every time,

chicken is America’s smart meal choice.

Chicken is always one of

the best buys at the super-

market. You save even

more when you purchase

whole birds and cut them

up yourself.

1. Place chicken, breast side

up, on cutting board. Cut

skin between thighs and

body.

2. Grasping one leg in each

hand, lift chicken and

bend back legs until

bones break at hip joints.

3. Remove leg-thigh from

body by cutting (from tail

toward shoulder)

between the joints, close

to bones in back of bird.

Repeat other side.

4. To separate thighs and

drumsticks, locate knee

joint by bending thigh and

leg together. With skin

side down, cut through

joints of each leg.

5. With chicken on back,

remove wings by cutting

inside of wing just over

joint. Pull wing away

from body and cut from

top down, through joint.

6. Separate breast and back

by placing chicken on

neck-end or back and cut-

ting (toward board)

through joints along each

side of rib cage.

7. Breast may be left whole

or, to cut into halves,

place skin side down on

board and cut wishbone

in two at V of bone.

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Cutting Up a Whole Chicken

Recipes

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Boned chicken breasts

offer the creative cook

opportunity for endless

variety. Without skin, a

3 ounce serving has just

116 calories.

1. Place skin side down on

cutting board with widest

part nearest you. With

point of knife, cut

through white cartilage at

neck end of keel bone.

2. Pick up breast and bend

back, exposing keel bone.

3. Loosen meat from bone

by running thumbs

around both sides; pull

out bone and cartilage.

4. Working one side of

breast, insert tip of knife

under long rib bone

inside thin membrane

and cut or pull meat from

rib cage. Turn breast and

repeat on other side.

5. Working from ends of

wishbone, scrape all flesh

away and cut bone from

meat. (If white tendons

remain on either side of

breast, loosen with knife

and pull out.)

Packages of chicken half

breasts at the supermarket

1. Holding breast half in

both hands, bend and

break keel bone.

2. Thumb between meat

and keel bone; pull

out bone and strip

of cartilage.

3. Using both thumbs,

loosen meat from

rib cage.

4. Pull or scrape breast

meat away from bones.

(If small piece of pulley

bone remains, pull it out

or cut away with knife.)

For those who prefer

dark meat, boned chicken

thighs can be used in

many imaginative

chicken dishes.

1. Place thigh on cutting

board, skin side down,

and cut along thin side,

joint to joint.

2. Cut meat from one joint;

then pull or scrape meat

from bone.

3. Cut meat from oppo-

site joint.

Oven baked or fried, the

meatier portion of the

wing (drummette) is a

favorite finger food when

served with a variety of

dipping sauces.

1. With skin side down, flat-

ten wing on cutting board

with wingtip on left and

thicker (drummette)

portion on right.

2. Cut through joint,

leaving as much skin as

possible on drummette.

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Handling Raw Chicken

Always wash hands, knife and cutting

board thoroughly after handling raw

chicken. Do not cut up raw poultry and

then use the same knife or cutting

board to prepare other foods until the

utensils have been washed. Refrigerate

or freeze chicken immediately after

cutting and/or boning; do not leave

standing at room temperature.

No food tastes better

cooked outdoors on the

grill than chicken and

quarters are ideal for back-

yard barbecuing.

1. Place chicken on back

and with sharp knife,

cut in half along the

breast bone.

2. Pull the two sections

apart, breaking the ribs

away from the backbone;

finish cutting with knife.

3. Take each half and sepa-

rate the leg-thigh combi-

nation from breast-wing

portion by cutting

between the thigh and

the breast.

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Refrigeration and

Freezing

Chicken may be kept in the

refrigerator in its original wrapping for

up to two days without loss of

quality. For longer storage, freeze in

heavy-duty foil or freezer bags.

Home-frozen whole chicken should be

used within 12 months; chicken parts,

within 9 months.

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Quartering a Chicken

Boning Half a Chicken Breast

Boning a Whole Chicken Breast

Boning a Chicken Thigh

Cutting Wings into Drummettes