By Editors of Good Housekeeping
Fowl is often a mealtime favourite simply because it's flexible, and simple and speedy to organize. Now domestic chefs won't ever run out of the way to serve this renowned staple, because of this necessary cookbook. It's jam-packed with stable Housekeeping's such a lot profitable triple-tested chook recipes, together with Basil Chile fowl Stir-Fry, chook Tostadas with Avocado Sauce, and Grilled complete fowl with Lemon and Garlic. contains a step by step consultant to roasting and carving a bird, in addition to different invaluable how-tos.
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Additional resources for Chicken! Our Best from Easy Weeknight Stir-Fries & Grills to Succulent Roasts and Stews
Vegetable salads If you’re asked to bring a salad to a picnic potluck, think about a fresh vegetable salad. Nothing compares to salads made with garden-ripe vegetables when they are at their peak, lightly dressed, and attractively arranged on a plate. layered garden salad In this popular salad, layers of shredded lettuce and crunchy vegetables are topped with a creamy dressing, chopped eggs, and crisp bacon. This travels well and can be made a day before the potluck. For more color and crunch, see the variation below.
Serve with grilled lamb chops for a summer patio potluck. 3 to 4 tomatoes (about 11/2 pounds), seeded, chopped, and drained 1 large cucumber, peeled, halved lengthwise, seeded, and chopped 1/2 cup chopped red onion 1 cup diced red bell pepper 1/2 cup diced green bell pepper 3 tablespoons chopped fresh parsley 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1/4 teaspoon salt Freshly ground pepper 50 In a large bowl, combine tomatoes, cucumber, onion, bell peppers, and parsley.
Boil marinade in a small saucepan for 1 minute (to kill bacteria from raw chicken). Place wings on an oiled grill rack. Grill over indirect heat until cooked through and crispy, 25 to 30 minutes, brushing with marinade and turning frequently with tongs. Serve on a platter along with the Blue Cheese Dip, and accompany with carrot and celery sticks. 30 serves 6 to 8 the big book of potluck blue cheese dip 3/4 cup sour cream 3/4 cup mayonnaise 2 to 3 tablespoons milk 1 large garlic clove, minced 1 teaspoon Worcestershire sauce In a medium bowl, whisk together sour cream, mayonnaise, milk, garlic, Worcestershire sauce, and blue cheese.