The next time you find yourself presented with a live chicken in payment for yard work, you will be able to reference Maggie Ritchey’s notes on how to deal with it once it is no longer living. It goes without saying that you will need to pluck it first. Roast Fowl First cut the head … Continue reading
This sounds like a fabulous chicken recipe, pretty easy and different. These days we would just buy our chicken pre-cut, or even buy just the cut we prefer, such as the breast or thighs. I also agree with whoever wrote this recipe – quick & easy, that’s for me. Give this a try for a … Continue reading
Whenever I see someone’s name attached to a recipe, like this one, I know that when this dish was made, someone was thinking fondly of the person who gave it to them. There is that social networking again. Lilly made this for friends one night, passed on the recipe, now I am sharing it with … Continue reading
This was in with the Jane Kelley recipes but it is certainly not her handwriting. Maybe a friend wrote it out for her. A friend named B. Williams, maybe?
This sounds like a simple spin on an Italian style dish. There can never be too many ways to prepare chicken. It’s nutritious and low in fat, as well as going well in many styles of cooking. I don’t know the vintage of this recipe, so it could possibly intend for you to use bone … Continue reading
