1. Cut up the chicken into pieces for serving. Read the rest of this entry »

Heat butter in grill pan.
Add to that the thinly sliced mushrooms, the shallots, the garlic and the parsley. Read the rest of this entry »

1. Wipe chicken with dump cloth.
2. Melt butter or margarine in large skillet; sauté onions until tender but not browned. Arrange chicken on onions; sauté for about 12 minutes. Turn chicken. Read the rest of this entry »

1. Dy before or early in day, combine oil, wine, lemon juice and herbs. Put chicken in bowl. Pour wine mixture over chicken; cover; refrigerate.
2. Simmer neck and giblets in water until tender. Cool Chop giblets; return to broth; cover, refigerate.
3. About 45 minutes before serving, preheat broiler. Read the rest of this entry »

1. Wipe chicken with damp cloth. Fill neck opening with stuffing. Fold skin of neck over back; hold in place with skewer or wooden pick; then fold wing tips flat against back. Finish stuffing chicken. Place skewers across opening; lace with string. Tie legs together; then fasten to tail. Read the rest of this entry »

1. Combine flour, salt and pepper in paper bag. Add chicken; shake well to coat.
2. Melt shortening in skillet; brown chicken on all sides.
3. Drain syrup from pineapple into 2 cup measure. Add enough water to total 1 ¼ cups. Stir in sugar, vinegar and catsup. pour over chicken. Add onion. Bring to boil; cover; simmer for 1 ¼ hours.
4. Add green pepper and pineapple chunks. Simmer for 5 minutes.

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1. Combine flour, salt and pepper in paper bag. Add chicken; shake to coat well.
2. Melt butter in heavy skillet; sauté chicken and onion until chicken is browned on all sides.
3. Add remaining ingredients. Bring to boil; cover; simmer for 1 ½ hours.
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