IT'S KIND OF LIKE
REVERSE STICKER SHOCK.
Low-Fat Chicken
Recipes Are Tempting
"Contemporary Luxury"
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
`97 ACURA 2.2 CL
M.S.R.P.
onvenient, inexpensive,
healthful — no wonder
America loves chicken. But
despite its popularity, few
people know how to maximize its
flavor while keeping down the fat.
Steven Raichlen's latest cook-
book, High Flavor, Low Fat
Chicken, offers a diverse, tempt-
ing array of recipes ranging from
traditional favorites like Gram-
mie Ethel's Chicken Noodle Soup
to updated classics like Aunt An-
nette's Demfted Chicken.
Accompanied by complete nu-
tritional analyses and illustrat-
ed with beautiful photographs,
the book contains 40 recipes from
around the world that showcase
high-flavor, low-fat cooking tech-
niques from grilling and roasting
to smoking that bring out the
best in the bird and demonstrate
why chicken is one of America's
favorite foods.
C
$22,110**
LUXURY DOESN'T HAVE
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"Refined Luxury"
`96 ACURA 3.5 RL
$499 PER MONTH *
W of TROY
ACUIRA
GRAM1VBE ETHEL'S
CHICKEN NOODLE
SOUP
1828 Maplelawn
in the (8T 1 7 64N 31o 0 ZroMall
For the Broth:
1 (3 1/2 to 4-pound) chicken
1 onion, quartered
1 leek, trimmed, washed, and cut
into 1-inch pieces
2 carrots, cut into 1-inch pieces
2 stalks celery with leaves, cut
into 1-inch pieces
4 cloves garlic
1 bouquet garni of bay leaf,
thyme, and parsley
To Finish the Soup:
8 ounces egg noodles, thin
spaghetti, fettuccine, or bow
ties
salt and freshly ground black
pepper
3 tablespoons chopped flat-leaf
parsley
.
"YOUR PRECISION TEAM AWARD ACURA DEALER"
Plus tax, per month/39 month closed end lease, 12,000 miles per year, 150 per mile
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tion. Option to purchase at lease end for predetermined price. To get total of payment
multiply payment x term. Other models and terms available at similar savings! Sale ends
4/30/96. While supplies last. **MSRP for 2.2CL, excl. dest. charges, tax, lic., title and
opts. Dealer price may vary. ©1996 Acura Division of American Honda Motor Co., Inc.
Acura and CL are trademarks of Honda Motor Co. Ltd. VTEC is a trademark of Honda
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NEXT TO THE BIRMINGHAM THEATRE
642-1690
the noodles and the diced chick-
en into the simmering chicken
broth.
Add salt and pepper to taste.
Sprinkle the soup with the pars-
ley and serve at once.
Makes 10 to 12 cups, enough
to serve 6; 213 calories per serv-
ing.
STOVETOP-SMOKED
CHICKEN
1 (3 1/2 to 4-pound) chicken
salt and freshly ground black
pepper
3 to 4 tablespoons hardwood
chips or sawdust
Remove any lumps of fat from the
chicken and thoroughly wash in-
side and out. Blot the chicken dry
with paper towels and season in-
side and out with salt and pep-
per. Truss the chicken to give it
a neat appearance.
Place a 6-inch square of foil in C \
the bottom of a stovetop smoker
or a wok. Place the wood on top.
Place a wire rack (a round cake
rack works well in a wok) over
the wood and place the chicken
on top. Place the smoker or wok
over high heat until the first
wisps of smoke appear. Reduce
the heat to medium, tightly cov-
er the wok or smoker, and smoke
the chicken until cooked, about 1
hour. (The juices will run clear
when the chicken is cooked; the
internal temperature should be
160 degrees F.) If the smoker lid
isn't tall enough, you can tent the
bird with heavy duty aluminum
foil. (Crimp the edges to make a
hermetic seal.)
Makes 1 chicken, which will
serve 4; 509 calories per serving.
Remove any lumps of fat from the
chicken. (For a leaner broth, re- AUNT ANNETTE'S
move the skin, too.) Wash the DEMF'TED CHICKEN
(Demfing refers to an Eastern
bird and drain.
Place the chicken, vegetables, European Jewish cooking tech-
garlic, and bouquet garni in a nique — braising a chicken or
large pot and add cold water to roast in a sealed heavy pot on the
cover by 2 inches. (You'll need stove.)
about 4 quarts.)
1 (3 1/2 to 4-pound frying) chicken
Bring the soup to a rolling boil, salt and freshly ground black
pepper
skimming off any foam that ris-
cloves garlic, thinly sliced
es to the surface. Lower the heat 2
2 medium onions, peeled and cut
and gently simmer the soup for
into 1/4 inch slices (about 2
1 hour, skimming often. Add cold
cups)
water as necessary to keep the 2 carrots, scrubbed and cut into
1/4 inch slices
bird covered and skim after you
2 stalks celery, washed and cut
add it.
1/4 inch slices
Strain the chicken broth into 1 into
1/2 pounds potatoes, peeled and
another large pot and keep hot.
cut into 1-inch pieces
Transfer the chicken to a plat-
ter, and let cool. Pull the meat off Remove any lumps of fat from the
the bones. Finely dice or shred cavity of the chicken, wash the
1 and 1/2 cups meat. Save the bird inside and out, and blot dry.
rest for chicken salad.
To further reduce the fat you
Cook the noodles in 8 cups boil- could remove the skin. Season the
ing salted water until al dente, cavity with salt and pepper and
about 8 minutes. Strain, rinse un-
LOW-FAT page 112
der cold water, and drain. Stir