TARHEEL
KITCHEN
By MISS E. YORK KDCER
Ways to prepare chicken are as varied as the people
doing the preparing. This truth was much in evidence at
the National Chicken Cooking Contest held in Jackson
Mississippi. The contest, sponsored by the National
Broiler Council, the makers of Ac'cent flavor enhancer
and Mazola corn oil, was hosted by the Mississippi
Poultry Association.
It was a rare experience to be a part of the press to
represent the North Carolina Department of Agriculture
at the National contest. The event is staged each year to
encourage the use of chicken and to demonstrate the
variety of ways it can be served. Since North Carolina is
fourth in the nation in broiler production, it is only
natural that the State and National Contest receive
major recognition.
It is difficult to describe the well-planned spectacle of
51 contestants, representing each state and the District
of Columbia, preparing their chicken recipe in the
Jackson Coliseum. A large crowd of spectators and food
editors were on hand. Television cameras were in action
and editors busily talked with contestants to secure
stories. Contestants ranged in age from 17 to 82, with
eleven being male. The 82-year-old male contestant was
so busy being interviewed, it was hard to have a few
words until the breakfast when the excitement had
calmed to some degree. Imagine, if possible, attempting
to cook for first place prize of 10,000 dollars while
surrounded by a levy of talkative spectators.
Recipes showed a trend toward combining fresh
vegetables with chicken more than in previous years.
Another difference noted was less oven-baking and more
stir-frying or other top-of-the-stove preparation.
Reducing fuel bills may be a motive for the change. Most
of the recipes called for parts of chicken but at home you
can save money by purchasing whole broilers and
cutting up your own.
From observing at the cook-oir, a tew tips seem worm
passing along. Buy good equipment and learn how to use
it. Select the proper knife for the job and keep it sharp.
Use a cutting board, a vegetable scraper, and tongs for
turning chicken; and other equipment to simplify
cooking. Fortunately, there were not many accidents,
but seeing food being sliced toward a person made one
shudder.
A panel of qualified judges selected Mrs. Ann Costa, a
52-year-old grandmother from Georgia to receive first
price of $10,000 for Chicken Ratatouille, a French word
describing a stew or casserole which most frequently
contains a well-seasoned combination of egg plant,
zucchini, tomato and green pepper. Occasionally, meat
is added, and chicken was the lucky choice for Mrs.
Costa.
Placing second for $4,000 was 27-year-old psychology
professor Dr. Linda Walsh from Iowa for her chicken in
Tomato-Wine Sauce recipe. Other winners sharing in a
total of $20,000 in prizes were: Mrs. Jane Matsumoto of
Hawaii, who placed third for her recipe for Sesame Seed
Chicken Wings; Mrs. Woni Fournier of Nebraska, fourth
prize for Sesame Chicken a la Fournier; and Robert
"Buck" Collier of Arizona, fifth, for Chicken Barbecue
Bueno.
Homemaker - First Place
CHICKEN RATATOUILLE
y« cup Mazola corn oil
2 whole broiler-fryer chicken breasts
skinner, boned and cut in 1-inch pieces
2 small zucchini squash, unpared and thinly sliced
1 eggplant, peeled and cut into 1-inch cubes
% pound mushrooms, sliced
1 can (16 oz.) tomato wedge
2 teaspoons garlic salt
1 teaspoon Ac'cent flavor enhancer
1 teaspoon dried sweet basil, crushed
1 teaspoon dried parsley
1 teaspoon black pepper
1 onion, thinly sliced
1 medium green pepper, seeded and cut in 1-inch pieces
Heat corn oil in large fry pan. Add chicken and saute
about 2 minutes on each side. Then add zucchini,
eggplant, onion, green pepper, and mushrooms. Cook,
stirring occasionally about 15 minutes or until tender
1 crisp. Add tomatoes stirring carefully. Add garlic salt,
flavor enhancer, basil, parsley and pepper. Simmer
about 5 minutes or until fork can be inserted in chicken
with ease. Serve chicken on large platter with mound of
rice in center. Makes 4 servings.
Psychology Professor — Second Place
CHICKEN IN TOMATO-WINE SAUCE
v« cup Mazola corn oil
1 broiler-fryer chicken, cut in parts
1 cup chopped onion
1 cup chopped celery
1 cup peeled and chopped carrots
1 can (6 oz.) tomato paste
1 cup white wine
2 teaspoons salt
'2 teaspoon black pepper
'« teaspoon ground cinnamon
1 teaspoon Ac'cent flavor enhancer
1 can (16 oz.) tomatoes
Heat corn oil in dutch oven over medium heat. Add
chicken and brown on all sides. Remove chicken; add
onion, celery and carrots and saute 5 minutes. Bring
sauce and vegetables to boil. Return chicken to pan.
Bake in 350 degree oven, covered, about 1 % hours or until
fork can be inserted in chicken with ease. Serve with
pasta. Makes 4 servings.
Teach-Masters Degree — Third Place
SESAME SEED CHICKEN WINGS
'/4 cup cornstarch
v« cup flour
'/« cup sugar
1 to teaspoons salt
1 teaspoon Ac'cent flavor enhancer
5 tablespoons soy sauce
2 eggs
2 stalks green onion, sliced
2 cloves garlic, minced
2 tablespoons sesame seeds
3 cups (about) Mazola corn oil, divided
3 pounds broiler-fryer chicken wings, (approx. 15) wing
tips, discarded, cut at joint; loosen meat from one joint
end. With sharp knife, push meat down over unloosened
joint to form ball like drumstick.
In a bowl stir together cornstarch, flour, sugar, salt,
flavor enhancer, soy sauce, eggs, green onion, garlic and
sesame seeds. Stir in v« cup of the corn oil. Add chicken;
stir to cover all pieces. Marinate 2 hours. Heat corn oil in
deep fryer or deep fry pan, adding oil to not more than
one-third full. Heat corn oil over medium heat to 325
degrees. Carefully add chicken, a few pieces at a time.
Pry 5 to 7 minutes or until a golden brown and fork can be
inserted in chicken with ease on a test piece removed
from oil. Makes four servings.