2 bond chicken breasts, split in half
juice of 1 fresh lime
garlic powder
garlic salt

Arrange chicken breasts on a small broiler pan lined with aluminum foil. Turn up edges to hold the lime juice marinade. Pour lime juice over the chicken and let stand; then sprinkle with garlic powder and garlic salt,
and let it stand for about 3/4-1 hour. Pour off lime juice and reserve. Broil chicken on each side (about 10 minutes in all), pour the lime juice back on to serve.

This is a low-cal and delicious!

1 roasting chicken, 4-5 lbs., or capon
salt and pepper
3-4 lemons
6 sprigs fresh thyme

Wash chicken and pat dry. Sprinkle inside and out with salt and pepper. Put thyme sprigs inside cavity. Pierce lemons with a fork. Make sure lemons are well pierced. Stuff inside the cavity. Don't be afraid to push them in. Truss chicken tightly, being careful not to bruise the breast meat. Roast at 425° for about 30 minutes. Test by pricking the meaty part of the leg; the juices should run clear, not pink. The oil from the lemon will make the chicken deliciously fragrant!

2 chickens, cut in serving pieces
salt
2 T. oil
1/2 c. raisins (light, dark or currants)
1 6-oz. pkg. slivered almonds
1 11-oz. can mandarin oranges
1 6-oz. can frozen orange juice
1 T. cornstarch
[Ed. Note: for Passover, use potato starch]
1/2 t. each of cinnamon, cloves and nutmeg
Tabasco

Sprinkle chicken with salt and brown in 2 tablespoons oil. Remove to baking dish. Cover with raisins, almonds and oranges.

In browning pan add seasonings and stir to a smooth paste. You may have to add a bit of water. Add cornstarch to orange juice to blend and then add this to browning pot. Stir all till smooth and bring to a boil, stirring constantly. When this is thickened, pour over chicken and bake covered at 350° for 3/4 hour. Uncover and cook till brown and tender.

Serve with rice. Tasty cold for lunch next day.

chicken pieces, enough for 6 servings
1 1/2 c. soy sauce
1 c. sugar
1/2 c. saki
2 cloves garlic, finely chopped
1 T. toasted sesame seed
2 T. chopped scallions

Bring soy sauce, sugar, saki and garlic to a boil. Add sesame seed and scallions. Remove skin from chicken. Marinate the chicken for several hours or overnight. Remove chicken from marinade; put on rack and bake uncovered at 300° for 1 hour. Baste with the marinade.

This Japanese recipe was given to me by a Eurasian friend.

3-4 raw chicken breasts, cubed
3 T. oil
1/2 t. salt
1 1/2 T. soy sauce
1 c. diced celery
1 c. peas, fresh or frozen
1/2 c. diced onions
1 4-oz. can mushrooms, drained
1 c. hot chicken broth
1 T. cornstarch
2 T. water
rice
1/2-1 c. whole or slivered almonds, toasted

Heat oil in deep skillet; sauté chicken 3 minutes, stirring almost constantly. Add salt, soy sauce, celery, peas, onions and mushrooms. Cook 2 minutes. Stir in broth. Cover and cook over low heat for 5 minutes. Mix cornstarch and water; stir into the mixture until thickened. Serve with rice. Serve almonds to sprinkle on top.

Yield: 4 servings

1 chicken, cut in serving pieces
2 large onions, sliced
1 t. cumin
1 t. paprika
salt and black pepper
1 t. turmeric
1 can chick peas

Rub seasonings into chicken. Sauté in oil in Dutch oven until golden brown. Sprinkle with 1 teaspoon turmeric. Add 1 can chick peas, drained. Add a little water-not too much. Cover pot and simmer until chicken is done. This will take about 1 hour, more or less, depending on size of chicken.

1 whole chicken breast per portion
water
2 t. bread crumbs
1 t. chopped parsley
salt and pepper
1 egg white, beaten
1 6-oz. can tomato paste
1 c. water
basil
pinch of sugar

Bone and skin 1 whole chicken breast per person. Poach in water until meat is cooked. The liquid can form the basis for chicken soup. Chop the meat and mix with bread crumbs, parsley, salt, pepper and egg white. Form into pancakes about 1 x 2", about 1/2" thick. Sauté until brown on both sides. Make a tomato sauce from tomato paste diluted in a cup of water (or more, to taste), basil and sugar. Bring to a boil. Poach kofteles in the sauce for about 10 minutes and serve.

Miniature pancakes of minced chicken in a mild tomato sauce. Probably related to the kofta of the Middle East.

4 lb. chicken, cut up
salt and pepper
paprika
garlic salt
3 onions, cut up
1 bay leaf
ketchup

Season chicken with salt, pepper, paprika and a bit of garlic salt.

Arrange in a blue granite roaster. On top add cut up onions and a bay leaf. Roast covered for 1/2-3/4 hour at 350° until a gravy forms. Remove chicken from pan. Add to the gravy enough ketchup to make a rich brown sauce; you may need a little water. Remove from roaster. Arrange chicken 1 layer deep,
spooning a little gravy over each piece. You may have to roast this twice if you have too much chicken. Roast uncovered at 425° until it looks a tasty dark reddish-brown, 10-15 minutes. Remove roaster. Turn oven down to 300°; cook till tender.

1 cut-up frying chicken, fresh or frozen
salt and pepper
paprika
1 large onion
2 celery stalks
1/2 green pepper
chicken-flavored fat, optional
bay leaf
1/2 c. water

Wash and clean chicken pieces, trimming off excess skin and fat. Dry with toweling. Sprinkle lightly on both sides with salt and pepper, then generously with paprika. Brown pieces in oil in frying pan.

In separate frying pan, gently brown onion, celery and green pepper in oil to which some chicken- flavored fat (schmaltz-e-dige) may be added to enhance flavor. Put chicken pieces in heavy pan or roaster. Cover with vegetable mixture and crumbled bay leaf. Add 1/2 cup water to pan to start. Cover and bake 1 3/4 hours at 350°, basting a couple times and adding additional water as necessary.

This may be made with 2-3 frozen packages at a time, preferably breasts, with vegetables increased proportionately, and frozen in plastic bags in appropriate number of serving pieces for future meals.

Slowly stew a disjointed hen until tender (about 3 hours). Season to taste with salt and pepper.

Then make the following pastry:
2 cups flour, 1/2 tsp. salt, 3 tbsps. butter, 5-6 tbsps. cold water.

Roll out as for pie crust but thinner. Cut into 1 1/2 inch squares and drop slowly one by one into the boiling broth and chicken. This pot pie is ready to serve when the pie squares have come to the surface and stewed for about 5 minutes.