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 - To BE BORING. "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 overage, 1st payment, security deposit. (equal to payment, rounded to next $25 incre- ment), license, title, tax, $450 acquisition fee, $2,500 cap reduction due at lease incep- 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 Motor Co., Ltd. Make an intelligent decision. Buckle up. There's A Big Selection of Gifts In The Little Yellow House. 810-539-7705 32644 Franklin Rd., Franklin Mon.-Sat. 10-6 And other hours by appointment UJ U) CC F- LU American D LU Fireplace Distributors F- 110 Steve Brown SALES, SERVICE & INSTALLATION - 10662 Northend Oak Park , Michigan Tel, (810) 547-6777 Fax (810) 547-6678 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