1 (5 to 6 lb.) chicken (whole or cut up)
1 wedge ginger (size of a 50 cent piece) (root)
1 clove garlic
4 t. sugar (or to taste)
1 c. water
1 star anise
2 tsp. sherry
1 c. light soy sauce (regular supermarket)
1 c. dark soy sauce (soy sauce will do)

Wash chicken thoroughly and dry with paper towels. Some people hang chicken up a few hours before cooking. This insures greater absorption of sauce and therefore a darker, more appealing color. Smash wedge of ginger and bruise garlic. Mix all ingredients together. Bring combined ingredients to boil, and add whole chicken. Simmer for 20 minutes on each side (total of 1 hour and 20 minutes; less for cut up chicken), basting often. Remove and cool. Chop chicken, if whole, into bite sized pieces to serve. Heat sauce and pour 1/4 c. over chicken.

Serves 5 to 6.

This is best served cold. I personally do not reheat the sauce and pour it over the chicken. I find the chicken very nice for buffets, picnics and general icebox consumption. The sauce can be kept for quite a while in the refrigerator and used to cook more chicken. I recommend spicing it up a bit with a bit of new ginger, garlic, and a little more soy sauce.

The contents of open packages of such things as raisins, baking soda, etc., can be kept clean and fresh by slipping a plastic sandwich bag over the top.

3 to 4 lb. broiler or fryer chicken (cut into serving pieces)
Salt and pepper
Flour 1/4 c. Crisco
1 c. catsup
1 t. margarine or butter
1/3 c. water
1 t. Worcestershire sauce
2 t. lemon juice
1/2 C. sherry
1 onion (minced medium fine)
1 t. brown sugar

Preheat oven to 325 degrees. Salt and pepper chicken, then dip into flour and brown well in skillet with 1/4 c. Crisco. Place chicken in 2 quart casserole. In the same skillet (do not drain dredgings), mix and bring to a boil the following ingredients: catsup, margarine or butter, water, Worcestershire sauce, lemon juice, sherry, onion and brown sugar. Pour mixture over chicken in casserole. Bake with casserole covered for 1 to 1 1/2 hours, or until fork tender.

Serve with noodles or potatoes.

Serves 6.

12 whole chicken breasts (boned) or 24 mixed chicken pieces
1 c. brown sugar
1 (No. 2) tin crushed pineapple
1 large onion (diced)
1 c. ketchup
1 large green pepper
3 T. prepared mustard

Simmer ketchup, mustard, sugar and pineapple in a saucepan for 20 minutes. Meanwhile, saute' onion and green pepper in a little oil in a frying pan. After 10 to 15 minutes, add onion and green pepper to saucepan mixture, and continue cooking for 10 min. Pour over seasoned chicken pieces. Bake boned breasts 45 minutes at 375 degrees; other parts, 1 1/2 hours at 350 degrees.

(Serves 4)

2 chicken breasts (split)
1/3 c. chicken broth bouillon
1/4 c. butter (melted)
15 oz. can mushroom sauce
1 1/2 T. catsup
Parmesan cheese
1/8 tsp. crushed tarragon leaves
1/ 2 c. slivered almonds
1/4 tsp. salt
1 1/2 t. flour
1/8 tsp. pepper

Brown chicken slowly in butter and remove from skillet. Stir flour, catsup, tarragon, salt and pepper into butter in skillet and mix until smooth. Add chicken broth and mushrooms sauce and stir until well blended. Place browned chicken in sauce, spooning some sauce over chicken. Cover and simmer 30 to 45 minutes or until tender. Place chicken on heat-proof platter. Cover with sauce. Sprinkle lightly with Parmesan cheese and top with almonds. Place under broiler about 5 minutes or until cheese and almonds are lightly browned. Serve with parsley buttered rice.

(Serves 5 )

(Quick and easy. Great last minute family meal, but also good enough for company.)

3 c. cooked chicken
1/2 soup can milk
3 c. cooked wild rice
1 large can mushrooms
1 can mushroom soup
Salt and pepper to taste

Mix together. Bake 30 minutes at 350 degree in greased casserole.

3 or 4 black mushrooms
6 water chestnuts (diced)
1 or 2 whole chicken breasts
1/2 c. bamboo shoots (diced)
2 t. sherry
1 medium green pepper (diced)
2 tsp. corn starch
1 tsp. sugar
3 t. oil
2 t. hoisin sauce

1. Soak mushrooms at least 30 minutes. Rinse, drain and dice.
2. Skin and bone chicken breasts. Cut into large dice.
3. Mix chicken with sherry and corn starch.
4. Heat oil in skillet over high flame; stir-fry chicken about 3 minutes until meat whitens. DO NOT BROWN.
5. Add vegetables; mix and stir-fry thoroughly.
6. Add sugar and hoisin sauce; mix thoroughly. You may also stir in 1/3 c. slivered blanched almonds.

This recipe comes from Lucretia Mowry of the Bible History Department at Wellesley. She served it to her lucky students when we were invited to her home for dinner.

2 young chickens (cut up)
4 t. olive oil
1 lemon (sliced)
1 tsp. salt
1/2 tsp. allspice
1/4 tsp. pepper
1/2 tsp. ginger
1 tsp. cinnamon
1 tsp. paprika

Rub the chicken with the lemon. Brown the chicken pieces in the olive oi1, to which the spices have been added. Stir the spices into oil immediately before adding chicken, to prevent scorching. Remove the well-browned chicken from the frying pan and arrange in a cassero1e.

To the oil in the pan, add:
1 small can mushrooms
1/2 tsp. rosemary
Mushroom broth plus water to make 1/2 c. liquid
1/2 tsp. basil
1/2 tsp. thyme
2 t. parsley flakes
1 clove garlic (minced)
2 chicken bouillon cubes

Mix thoroughly, stirring until bouillon cubes are totally dissolved; pour over the chicken in the casserole.

Deglaze (rinse) the pan with 1/2 c. dry sherry; add this to the casserole. Bake in preheated 350 degree oven till done (1 hour; 1 1/2 hour if refrigerated). NOTE: This dish keeps well in warm oven or hot-tray and is perhaps even better warmed over the next day. The gravy is delicious, especially over rice. Miss Mowry pointed out that the chicken can be prepared and refrigerated as much as a day in advance, then allowed to bake while the hostess relaxes graciously.

6 to 8 servings.

1 fryer (cut up)(4 to 8 pieces)
2/3 c. canned mushrooms
1/2 c. sherry
1 can (10 OZ.) cream of mushroom soup
Salt
Pepper
1 c. commercial sour cream
Paprika

Place pieces of chicken skin side up in greased baking dish. Season to taste with salt and pepper. Combine sour cream, soup, mushrooms and sherry and pour over chicken. Sprinkle with paprika. Bake at 350 degrees for 1 1/2 hours or until tender.
Serves 4 to 6.

Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taste with salt and pepper; just as soon as cold enough to handle, remove bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart until the mold is nearly full. To the water left in the kettle, add three fourths of a box of Cox's gelatin (some add juice of lemon), dissolved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mold, leave to cool, cut with a very sharp knife and serve. The slices will not easily break up if directions are followed.

Lay them in salt and water for an hour or so after they are drawn. Make a dressing of bread crumbs, mashed potatoes, one onion chopped fine, a little summer savory, salt and pepper. Put the ducks into the dripping pan and cover with water. Let them boil 10 minutes, then turn off the water and add sufficient to baste with. When almost done dredge with flour, and lay on some pieces of butter to brown them. Make the gravy from the pan with the giblets cooked and chopped fine.