CHICKEN
MAIN COURSE
H I S T O R Y O F P O U LT R Y D I S H
• This is a rich chicken dish that uses lots of cream with pimentos and sherry. It is
served either on hot buttered toast, pastry shells, or in a nest of noodles.
• Chicken a la King is a rich chicken dish that uses lots of cream with pimentos and
sherry. It is served either on hot buttered toast, pastry shells, or in a nest of
noodles. There are several stories/legends as to who created this dish. A few are
as follows
• 1880sIt is said to be created by the chef at the Delmonico restaurant in the
1880s after Foxhall P. Keene, horse breeder and well-heeled son of Wall Street
broker and horse breeder, James R. Keene (1838-1913), known as "Silver Fox of
Wall Street." Supposedly Foxhall dreamed aloud to him about a pimento-studded
cream sauce. The chef made the dish and called it Chicken a'la Keene. This later
evolved into the more regal-sounding Chicken a' la King Charles Ranhofer, a
French chef, was the chef at Delmonico's from 1862 to 1896.
H I S T O R Y O F P O U LT R Y D I S H
• 1881 It is also said that a chef at the famous Claridge Hotel in London, England created this dish
in 1881 for sportsman J. R. Keene (Foxhall's father from the story above). His horse, named
Foxhall, had just won the 1881 Grand Prix de Paris (3,000-meter race for 3-year-old fillies and
colts at Longchamp, Paris, France). This was the first American horse to win this race.
• 1890s Chef George Greenwald of the Brighton Beach Hotel, Brighton Beach, New York, created it
in 1890s. He was an excellent cook and liked to prepare new dishes for his favorite customers.
One summer afternoon, he prepared a special.
• 1896 In Fannie Merritt Farmer's 1896 updated version of the Boston Cooking School Cook Book,
she has two recipes for Chicken a la King.
• 1901 The 1901 Settlement Cook Book: Containing Many Recipes Used In Settlement Cooking
Classes, The Milwaukee Public School Cooking Centers and Gathered From Various Other
Reliable Sources, Compiled By Mrs. Simon Kander, Lizzie Black Kander (1858-1940) has a recipe
for Chicken a la King. This fund-raising cookbook traces immigrant history through ethnic food,
especially Jewish.
TYPES OF
CHICKENS MAIN
COURSE
CHICKEN
B O O YA H
A super "stick to your ribs soup-stew made with
chicken". While chicken soup is universal and
variations of this dish can be found in many cultures
worldwide.
Booyah is lovingly called "Belgian Penicillin". The first
Belgian immigrants arrived in Wisconsin in 1853. These
immigrants were from the French-speaking part of
Belgium, with their own language called "Walloon."
t is believed that the word "Booyah" comes from the
word "bouillon." Another theory is that the word
comes from the French word "bouillir," but also like
the Walloon word "bouyu" (pronounced like "boo-yu"
with a "u" between and with the French pronunciation
CHICKEN
C A C C I AT O R A
Cacciatore means "hunter's
style."
The dish originated in the
Renaissance period (1450-
1600) when the only people
who could afford to enjoy
poultry and the sport of hunting
were the well-to-do.
C H I C K E N D I VA N
It was the signature dish of a
1950s New York restaurant, the
Divan Parisienne. In France it
meant a meeting place or great
hall. It was this meaning that
attracted the notice of the
owners of the New York
restaurant as they searched for
a name that would imply
CHICKEN KIEV
(KEE-EHV)
Also called Tsiplenokovo Po-Kievski. A boned
and flattened chicken breast that is then rolled
around a chilled piece of herb butter. It is then
breaded and fried. This famous method of
preparing chicken or pheasant is not of Russian
origin as the name Kiev would imply.
It was invented by the Frenchman, Nicolas
(Francois) Appert (1749-1841), brewer, pickler,
confectioner, and chef who discovered the
principles of canning and preserving of food.
Empress Elizabeth Petrovna (1741-1762) of
Russia preferred French foods and fashions.
CHICKEN
M A R E N G O
Chicken Marengo today is chicken
cut into pieces, browned in oil, and
then cooked slowly with peeled
tomatoes, crushed garlic, parsley,
white wine and cognac, seasoned
with crushed pepper and served
with fried eggs on the side (with or
without crayfish, also on the side)
and toast or croutons, doubling as
Dunand's army bread.
CHICKEN
ROCHAMBEAU
This Louisiana Creole dish is half a
chicken (breast, leg, and thigh).
which is boned and not skinned. It is
grilled, then served as a layered
dish-first a slice of baked ham, then
the brown Rochambeau sauce
(chicken stock and brown sugar),
then the chicken is covered with a
Brnaise sauce. Antoine's restaurant
in New Orleans, Louisiana is famous
CHICKEN
TETRAZZINI
1910-Said to have been named for the
Italian opera singer Luisa Tetrazzini (1871-
1941) called "The Florentine Nightingale.
She was extremely popular in the United
States and was a star of the San Francisco
Opera. She also was a long-time resident of
San Francisco. It was a culinary tradition to
name new dishes after personalities of the
day, and Chefs of the 19th century used to
flatter great prima donnas like Luisa
Tetrazzini, making them the inspiration and
CORNELL This recipe is by Dr. Robert C. Baker
CHICKEN (1921-2006). In approximately 1946, Baker
BARBEQUE SAUCE researched and developed innovative ways
to use poultry.
This Cornell Chicken Barbecue Sauce
recipe has stood the taste test of time,
having been showcased for more than five
decades at his Baker's Chicken Coop at the
New York State Fair in Syracuse, N.Y. In
1999, President Bill Clinton, Hillary Rodham
Clinton, and their daughter, Chelsea,
toured the state fair. There they visited
Baker's Chicken Coop eatery, specifically to
savor a taste of the famous Cornell
Barbecued Chicken
C O U N T R Y C A P TA I N C H I C K E N
A curried chicken dish. The chicken is browned
and then stewed in a sauce of tomatoes,
onion, garlic, and curry powder. At the end,
golden raisins are added. The dish is served
over rice sprinkled with toasted almonds.
As with all chicken recipes in the South,
Country Captain Chicken varies with the cook.
Some recipes call for a long cooking time and
other use quick-cooking chicken breasts. One
thing is always certain about this dish; it is
perfumed and slightly spiced with curry.
GENERAL TSO'S Fried boneless dark-meat chicken, served with
vegetables and whole dried red peppers in a
CHICKEN sweet-spicy sauce. It's not authentically Chinese,
but it's nevertheless one of the most popular
dishes at Chinese restaurants.
Alternate spellings include General Cho,
General Zo, General Zhou, General Jo, and
General Tzo. It is pronounced "Djo," with the
tongue hard against teeth. This dish is thought to
have been the invention of Taiwanese immigrants
to the United States in the 1970s and was named
after General Zou Zong-Tang (1812-1885), a
general of the Qing (Manchu) Dynasty of China.
He was responsible for suppressing Muslim
uprisings. His name was used to frighten Muslim
children for centuries after his death.
TURDUCKEN
It is a 15- to 16-pound deboned turkey (except for wing bones and
drumsticks), a fully hand de-boned duck, and a fully hand de-
boned chicken, all rolled into one and stuffed with lots of delicious
stuffing (three (3) kinds of stuffing are layered between the three
(3) kinds of meat).
This regional delight has become one of the latest food fads.
From the outside it looks like a turkey, but when you cut through
it, you see a series of rings making up the three (3) birds and
three (2) stuffing. One possible origin dates back a bit and says
the turducken is somewhat derived from the galantine (an 18th
century French blend of a de-boned bird stuffed with a mixture of
finely ground veal, poultry, fish, vegetables, or fruit with bread
crumbs and seasonings). Since Cajun people originated from
French Canada, it could be assumed that the recipe came with
them and morphed into
FILIPINO
MAIN COURSE
CHICKEN Chicken Binakol is a delicious
B I N A KO L chicken soup dish. It is similar to
Chicken Tinola. although the use of of
coconut meat and coconut water
makes this dish unique.
Traditional methods of cooking
Chicken Binakol requires native
chicken simmered for several hours.
The meat of native chicken is tougher
than regular dressed chicken, but it
has more flavor. Simmering native
chicken longer makes the meat
tender and releases all the flavors.
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