4© — Wednesday, August 12, 1992 ~ North Shore News FOOD Chicken choices LAST WEEK’S column was based on preparing a set of freezer meals, all starting with a quantity of stewing beef. The whole amount of beef was prepared and then divided into different meals, vegetables in each. Today, let’s look at what you can do with whole chickens. Whole broilers (fryers) are often sold at under a dollar a pound — sometimes packaged three to a bag. They are a great ‘‘budget beater’’ no matter how you cook them but for the most mileage, making a batch of freezer casse- roles is the most economical op- tion. Poached Chickens 3 whole Fryers Celery tops (celery is an ingredient in following casseroles) 2 keaping tablespoons chicken stock granules 6 bay leaves 2 teaspoons mixed dried Italian herbs Water to cover (approximately 8- 10 cups) in a deep kettle or Dutch oven, bring ingredients to a boil. Cover and simmer gently until just cooked — about half an hour. Important: Let the chickens cool in the broth until you can comfor- tably handle them. Remove skin and discard. De- bone and return the bones to the broth, Simmer the broth an hour or so, Strain and let sit until cold. Lift off fat. What's left is the best soup stock in town. Meanwhile, prepare the chicken meat. If you like, retain several large half-breast pieces for Chicken Divan (recipe follows). Dice the rest. You should have about 10 cups of meat. Some of the meat may be frozen as-is for use in soups, salads and sand- wiches. Here are a few sample casserole recipes that freeze well. A Pre-cooked Version of Country Captain This is traditionally prepared with raw chicken pieces which are simmered in the sauce. Sauce: 2 garlic cloves, crushed 2 medium onions, thinly sliced Y2 cup chopped celery 1 medium green pepper, sliced 1 tablespoon curry powder 2 tablespoons butter 1 - 28 oz. tin stewed tomatoes Optional: % cup sliced almonds ¥2 cup halved pitted black olives Prepare your vegetables in bulk- as suggested. In a wide frying pan, stir butter with curry powder and cook gently until bubbly (this } brings out the flavor). Add vegetables and cook just until! warmed. Add tomatoes and sim- mer 15 minutes. Add almonds and olives if you like. Stir in 2 to 3 cups cooked chicken pieces. Freeze. To serve: Reheat as above. Serve with cooked rice — it’s a | nice touch to add % cup raisins to the rice if you like them. A side salad featuring fruit — mandarin orange pieces, sliced bananas, red onions and coconut —- teams well. So do sesame seed crackers. Charming Chicken % cup each: diced onion and dic- ed vreen pepper 1 tin sliced mushrooms, drained, reserve liquid 3 tablespoons butter 3 tablespoons flour leup milik Mushroom liquid Y teaspoon salt Pepper to taste 1 cup sliced black otives 8-oz. package dry, curly noodles, cooked until just tender 1 cup frozen peas, broken up ¥2 cup grated cheddar cheese 2-3 cups diced cooked chicken Additional grated cheddar Saute onion, pepper and drain- using different seasonings and Barbara ; NicCreadie BUDGET BEATERS ed mushrooms lightly in butter. Stir in) flour. Add milk and mushroom liquid and stir until thickened. Season. Add cooked noodles, peas, cheddar and chicken. Wrap and freeze. Reheat as directed, adding re- E maining cheese on top in last few minutes. You can’t go wrong with spinach salad and garlic bread with this. Please note that any casserole containing pasta will freeze although you will lose some of the texture. To make soup from broth: Freeze the broth in four-cup lots (four servings). Vegetable Soup 4 cups broth 4 cups assorted cut-up vegetables {not potatoes but use a large variety — onion, celery, pepper, turnip, spinach, peas and especial- ly zucchini) 1 cup diced cisicken 1 cup dry egg noodies (cptional) 1 tablespoon Worcestershire sauce, of to taste Boil the broth, add the vegetables and cook until they are just tender. Add noodles and chicken and cook uniil noodles are tender. Add seasonings. AUGUST 10 to AUGUST 16/92 A. in the Park Auction. Watch for Art in the Park artists in West Vancouver parks throughout the week. Over 50 North Shore artists will be working in the parks from Horseshoe Bay to Ambleside. These special pieces will be auctioned on Sunday at Ambleside Park at 2:00 p.m. Come bid in the live silent auction. In addition, special guest artists Blair Drawson, Robert Clothier, Graham Gilmore, Bill Laing, Pari Azarm- Motemidi, Gordon Smith and Ken Wallace will have original pieces in the live auction. Scott Williams, Auctioneer (North Van- couver Auctions). Y Silent auction bidding begins at 2:00 & p.m. Live auction begins at 4:00 p.m. I Proceeds from the auction benefit the Harmony Arts Festival. ‘ FOR MORE INFORMATION PLEASE CALL 925-3605 Did you know B.C’s Children’s Hospital is a medical research centre dedicated to eliminating childhood disease by developing better techniques for diagnosing, treating and preventing illness? SINGLE VISION ist PAIR °59.99 2nd PAIR Glass or plastic lenses, ale Sa Children’s Hospital Putting smiles back where they belong. Reg. Mono, or Kryptok To Powers ¢ or ° 6 with 2 cyl. (Extras Excluded) Plastic Bal Only @ All specialty lenses available at TRU-VALU - ask our opticians + All social service customers are treated equally. All New & Modern Optical ! 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