STRICTLY FOR MEN

What, me bone a chicken? -

Sure, why not — it'll save

you heaps of money and give |

your cookery. an air’ of
graceful mastery. Hah, you
say, if that’s all it- takes for
graceful mastery, Fll have
some.

Thighs and legs are a
cinch, the tricky one for the
novice is the breast. Buy the
whole breast and lay it flat,

skin side down, and take a.

moment to observe th
construction. You see the

major centre breast bone, -

which ends in a flat stubborn
piece of cartilage. That is
our target for tonight.

For me, it’s hard Work, 1

have to use a heavy object o:

some kind and wham! I.

break the big main bone and

work at it with my fingers to

loosen it and pull it up and
out, the tailsof cartilage
folowing. You, with your
muscles, can grip either side
of the breast and simply
bend it backward. until it
snaps.

Once that’s out of the way,
it’s fairly simple to work your
fingertips under the wish-
bone and ribcage and
separate them from _ the
flesh. You can use a sharp
knife but it often leads one to
sacrifice too much of the
meat.

Use a knife by all means
for legs and thighs. Probe to
the bone, then just scrape
along with a series of short
strokes to cut away the flesh
without hacking the whole
thing to pieces.

When you think it’s clear

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More than 25 models to choose from
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al

of bone, pat it all oyer in

case of missed splinters then

‘the

kitchen

put all the bones into a
saucepan and cover them
with cold water. A pinch of
salt, a slice of onion, over
low heat for a couple of
hours and when it’s cooled
and strained you've got stock
or broth with which to make
a fine sauce or a great soup.
The boned pieces are now
ready to dredge and brown
and turn into a classy meal.
To dredge, and these
amounts would do say three
or four thighs and two halves
of breast, put half a cup (125
ml) of flour into a paper bag
and shake in about half a
teaspoon (2.5 ml) each of

icken!

salt, pepper, paprika apd
garlic powder: Shake this all
together, then drop in the
peices of chicken,. take a
firm grip on the top of the
bag, and shake until the
pieces are coated.

Now you can heat up some
margarine — put a litile oil
in with it and it will never
burn! — and brown the
chicken to a golden color.
Remove to a warm place and
make a sauce, you know,
equal parts of fat from the
pan and flour, stirred. over
medium heat to make a
roux, then the liquid added
until you have it just the way
-you want it. The liquid could
be white wine, or cream, or
both, and taste for salt and
pepper.

Return the chicken to the
sauce and cover, still at
medium heat, and allow it to
cook while you fix some
rice, and’ a salad, and
present the chicken and the
sauce on a platter bearing
seedless green grapes.

Really, you're getting
awfully good at this!

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(OPEN EVERY 985" & FRIDAY NIGHT UNTIL 9)

_ CS- Sunday News, September 27, 1981

Not Just Great
Chinese Food.....

Hot |
tomato

By JUDITH MATHEWS

Hamburgers

We don't often enough
consider tomatoes a
vegetable that takes to
serving hot. This recipe is
only for the brave, con-
sidering the amount of
garlic!

Goiden Fred

EASE
Your Chaice #™}
Salad Bar

Baked Tomatoes

-

Core 8 - 10 medium size
tomatoes and cut in half.
Gently squeeze halves to
remove juice and seeds.

Sprinkle a 9 X 13 inch
baking dish with about %
tsp. of salt. Place tomatoes
in dish, cut side up. Drizzle
with 3 tsp. oil and bake in a
400 degree oven for 10
minutes.

Meanwhile
tbspns. ea:

chopped garlic

chopped parsley

fine bread crumbs

Yatsp. salt

dash of pepper

Sprinkle over tomatoes
and continue baking, un-
covered, for 15 minutes,
Transfer to a serving dish if
desired. Serves 4 to 6.

Fish & Chips

Assoned ve
Sandwiches |

combine 2

_... we also have great hamburgers, fried chicken and much
more, all served on china with stainless steel cutlery.

Hennessy

Park Royal South Mall .
Between Eaton’s & Super Valu — Second Level

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1860 LONSDALE AVENUE (AT 18TH) NORTH VANCOUVER

985-8738

(OPEN EVERY THURSDAY & FRIDAY UNTIL 0)

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1