"WHERE'S THE CHICKEN?" February 19, 2003 Susan Noble Family and Consumer Science Extension Agent

There's a phrase that goes something like "..as American as apple pie." I think we need to change that pie to chicken. Chicken fills a large portion of real estate in our grocery stores. It comes canned, frozen, and refrigerated. You can get your chicken already cooked for you, or you can do the job yourself. Chicken comes with or without bones; ditto for skin. It comes in fillets, strips, chunks, mixed parts packages, same part packages, and even whole birds for roasting.

Think about fast food. When was the last time you heard "where's the beef?" Chicken has definitely edged its way on to the menu board.

If you're planning a meal for a group, what's cheap and liked by most folks? You got it, chicken -- the ubiquitous food of banquets.

Simply put -- chicken rules. Today, that is. But chicken has not always been an American staple.

Have you ever wondered why President Hoover wished that Americans would have a chicken in the pot every Sunday? Chicken doesn't strike me as a very presidential wish. But until after World War II, only the affluent (and chicken farmers) could afford chicken - even once a week.

For the record, Hoover borrowed his chicken wish from an earlier leader. Years before, King Henry IV of France stated in his coronation speech that he hoped every peasant in his kingdom would have "a chicken in his pot every Sunday."

Apparently, chicken has long been a sought-after item. Let us remember to count our blessings the next time we eat chicken.

One reason for today's popularity of chicken is its nutritional value. Chicken is an excellent source of protein and a good source of niacin and iron but with little fat. Much of a chicken's fat is just under the skin. It was assumed that this fat would migrate into the meat during cooking. Thus, consumers have long been advised to remove the skin before cooking chicken. If you've been doing this slippery task, you know it takes great manual dexterity. So good news! You can leave the skin on for cooking the chicken but do remove it BEFORE eating. Remember, I said it was good news, not great news.

I'm always on the look out for slightly fancy, healthy, great-tasting recipes to serve at mother's bridge club. This recipe fit the bill.

Rinse turkey cutlets (or chicken breasts) and pat dry with paper towels. Place cutlets on flat surface. Cover with sheet of plastic wrap. With flat side of meat mallet or bottom of heavy coffee mug, lightly flatten cutlets, being careful not to tear meat. Sprinkle top of each cutlet with pepper. Place a slice of cheese and prosciutto in center of each cutlet. Starting at short end, roll up each cutlet, jelly-roll style. (I trimmed cheese so it would not protrude from the roll when rolled up. This was to avoid cheese sticking to the skillet and making a mess.) Fasten seams with wooden toothpicks. Lightly sprinkle flour over each roll; pat flour into turkey with your hands. Pour egg substitute into shallow bowl; spread crumbs on plate. Dip each roll into egg substitute and them lightly coat with crumbs. Set aside.

Heat nonstick skillet over medium-high heat. Add oil, garlic, oregano, and basil; cook 30 seconds. Brown turkey rolls on all sides in seasoned oil, approximately 1 minute on each side. Reduce heat to medium-low. Add mushrooms and cook 1 minute. Add broth (or wine) and water; cook, covered, for 3-4* minutes or till turkey is no longer pink when tested with knife (don't let the pink prosciutto fool you).

*I added more broth and water in equal proportions to create more steam for cooking and cooked a little longer.

Yields 4 small rolls.

Recipe adapted from the American Heart Association.

This recipe may sound strange, but I promise it's good. The next time you have to make a salad for a salad lunch, take this one and stand out from the crowd.

In large bowl, combine 3/4 cup cornbread stuffing mix with remaining ingredients. Cover and refrigerate 4 hours or overnight. To serve, top with remaining 1/4 cup stuffing mix.

Recipe from the North Carolina Poultry Federation.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 5/22/03