Cooked Chook, Chicken, Fowl
Australian Possums
Australia has over a dozen species of possum which include Brushtail, Mountain Brushtail, Sugar Gliders, Ringtail Possum, etc. Possums live in trees and high shrubs and live on a variety of mostly native plants. Like kangaroos and wallabies, possums are marsupials and all carry their young in a pouch. Possums can be found in most areas of Australia of bushland and open forests. Many have also adapted to city living.
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Red or Green Pepper = Capsicum
Tammy Cloth = A fine woollen cloth
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Fats, dripping, lard, etc can be substituted with your selected oils.
Clarified Fat = Melt fat then add raw potato cut in quarter-inch slices and allow the fat to gradually heat. When the fat ceases to bubble and potatoes are browned, strain fat through double cheesecloth into a pan for use. Potato will absorb fat odours and sediment.
Second Stock = Made from the meat and the bones that remain after the first stock is strained off. Fresh water and veges are added.
Special Recipes
Old Handy Hints & Ideas
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Devilled Chicken
Ingredients
2 1/2 1b chicken pieces
2 tablespoons oil
1 large onion
1 teaspoon oil extra
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 cup tomato sauce
1 tablespoon brown sugar
1 teaspoon mustard
1 teaspoon curry
2 tablespoons vinegar
1 teaspoon soy sauce
Method
Saute chicken in hot oil then remove and arrange drained in a casserole dish. Saute onion and crushed garlic in little extra oil until onion is clear. Add lemon juice and rind and other ingredients, cover and bring to boil, then pour over chicken pieces. Bake in moderate oven for 1 1/2 hours approximately.
Chicken King
Ingredients
1 chicken 2 1/2-3 lb
1/2 pint cream
1 green pepper
1/4 lb sliced mushrooms
3oz butter
1/2 cup chopped almonds
1 pint white sauce
1 pimento thinly sliced or 1/2 teaspoon powdered pimento
1 wine glass sherry
1 teaspoon lemon juice
2 egg yolks lightly beaten
salt and pepper to taste
Method
Boil or steam chicken and remove flesh from the bones. Make white sauce using 1/2 milk and 1/2 chicken stock or 1 tin of chicken soup. Add cream to the white sauce and simmer gently. Peel and saute mushrooms and green pepper in the butter for 10 minutes, stir frequently and add to sauce mixture. Then add pimento and chicken meat, sherry and lemon juice, stir almonds and simmer for 5 minutes. Finally add egg yolks and stir constantly, cook for another minute or two. Dish may now be placed in a casserole tray in a low oven of 150oF to keep until guests arrive.
Keep ceiling fans free from dust by polishing extremely well with a quality wax polish. Dust will not stick when turned on. (From old pages)
Chicken and Mushroom Casserole
Ingredients
3lb chicken
2 bacon rashers
1 onion
1 tablespoon oil
2oz butter or substitute
1 clove garlic
2 tablespoons flour
1/2 cup dry white wine
3/4 cup water, 16oz can cream of mushroom soup
4oz mushrooms
2 tablespoons chopped parsley
Method
Cut chicken into serving size pieces, heat butter and oil in pan, add chicken pieces, cook until golden brown. Remove chicken from pan, add peeled and finely chopped onion and chopped bacon, saute until onion is transparent. Stir in the flour and cook one minute then add water, wine and undiluted mushroom soup, stir until smooth. Add crushed garlic, stir until sauce boils and thickens. Place chicken pieces in ovenproof dish, pour sauce over, cover, bake in moderate oven 40 minutes. Add the sliced mushrooms and parsley about 15 minutes before casserole is cooked.
Easy Chicken
Ingredients
Chicken pieces, your required amount
1 large onion
3 chicken cubes or chicken powder
Table spoon tomato sauce
Pepper and salt to taste
Cornflour
Milk
Method
Brown chicken and saute onions. Place all in pan and add chicken cubes, sauce and water to cover 1 1/2" bottom of pan. Add pepper and salt and cook until chicken is tender, add extra water if required and thicken with cornflour and milk.
Charcoal will absorb musty smells in confined areas. Charcoal is a natural purifier. (From old pages)
Fowl Romaine
Ingredients
1 fowl
2 small onions
1 dessertspoon chopped parsley
Few drops vinegar
Bay leaf
1 pint stock
1 teaspoon thyme and marjoram
1/2 teaspoon ground ginger
salt and pepper
A little sugar
1 1/2 oz. flour
Carmine
1 oz. butter or oil
1/2 lb. cooked macaroni
Some olives
Method
Cut fowl into neat joints and skin them. Mix herbs, salt and pepper with flour and roll joints in it. Melt fat and fry joints 15 minutes. Lift joints out, then fry sliced onions, add vinegar, tomatoes, and stock and stew 1 to 1 1/2 hours. Ginger and a little sugar can be added if desired. Lift fowl out, strain liquid, and add few drips carmine and reheat fowl. Lift on to hot dish and pour gravy over, garnishing with pieces of macaroni and stoned olives.
Chicken Salad
Ingredients
2 or 3 lettuce leaves
Parsley
Sliced tomato
Celery curls
Cucumber or onion rings
Gherkin
Slices of cold cooked chicken
Slices of Ham
Mayonnaise
Method
Place lettuce leaves in dish. Arrange tomato, cucumber, and finely shredded lettuce. Add slices of chicken and some ham if liked. Decorate with parsley, celery curls, and gherkin. Serve mayonnaise separately.
Access Hundreds of Extra old Aussie recipes
Chicken In Jelly And Salad
Ingredients
1 teaspoon gelatine
Gherkin or chilli or diced cooked vegetables
1 gill stock
2 or 3 lettuce leaves
2 tablespoons finely chopped chicken
Sliced tomatoes
1/8 teaspoon salt
Curled radish and celery
Cayenne
Parsley
1 hard boiled egg.
Method
Dissolve gelatine in stock and add minced chicken, salt, and cayenne. Set 1/4 inch of jelly, then arrange pattern, using egg white and gherkin, chilli or cooked vegetables cut into dice. Partly set 1/4 inch more of jelly. Add filling and remainder of jelly and allow to set. When cold turn out on to prepared bed of lettuce and sliced tomato. Garnish with curled radish and celery and sprigs of parsley.
The greatest purifier we have is sunshine. (From old pages)
Sweet Chicken Curry
Ingredients
Boil chicken-remove meat from bones-reserve 4 cups stock
1 onion chopped
1 tablespoon curry powder
1/2 cup diced pineapple
1 tablespoon coconut
1/2 cup sultanas
3 tablespoons sweet fruit chutney
salt and pepper
Method
Fry onion, add curry, stir and cook for 1 minute. Add remaining ingredients plus chicken, cover and simmer fort 1 hour. Thicken with cornflour, serve with boiled rice.
Lightly pat Kerosene on exposed skin to repel insects and mosquitos. (From old pages)
Chicken Cutlet
Ingredients
1 fowl’s thigh
1 egg
1/2 pint stock
Fine, dry breadcrumbs
1 dessertspoon flour
Frying fat
Pinch Pepper
1 teaspoon finely chopped parsley
Pinch salt,
Method
Simmer thigh in stock or water till tender. Lift out and press between 2 plates till cold. Dip in flour seasoned with pepper and salt then into egg, lastly into breadcrumbs. Fry till a golden brown colour. Drain well on kitchen paper. Garnish with chopped parsley. The remaining stock may be coloured with caramel and thickened with a little arrowroot and served as gravy.
Chicken Supreme
Ingredients
1 young fowl
1 1/2 oz. flour
1 1/2 pints white stock
1 egg yolk
1 small white onion
1 tablespoon cream
Clove and bay leaf
Juice 1/2 lemon
3 peppercorns
Finely clopped parsley
1 1/2 oz. Butter.
Method
Dismember fowl. Simmer gently in stock with onion, clove, bay leaf and peppercorns till tender (1 to 1 1/2 hours). Lift out, place on hot dish and keep hot. Strain stock. Make sauce with butter, flour, and stock. Beat egg and cream together, pour slightly cooled sauce gradually on to them and stir well. Return to saucepan, cook gently without boiling and then add lemon juice. Pour sauce over fowl. Sprinkle with chopped parsley.
If you live a high humidity area leave wardrobe doors open and regularly "air" your stored clothes outside. Without regular "airing" your garments will stain yellow. (From old pages)
Fricassee Of Fowl
Ingredients
1 fowl
1 1/2 oz. butter
1 onion
2 oz. flour
1/2 dozen peppercorns
1 gill cream
Herbs
1/2 dozen mushrooms
1 pint white stock
Finely chopped parsley.
Method
Cut prepared fowl into neat joints. Put into pan with onion, peppercorns, herbs, and stock. Simmer gently till tender (1 to 1 1/2 hours). Strain stock and allow to cool. Wash fowl joints to whiten. Make sauce with melted butter, flour, and stock. Stir till boiling and boil 3 minutes. Cool a little, then add cream. Add fowl and reheat but do not boil. Saute mushrooms. Serve fowl joints on a hot entree dish, pour sauce over, garnish with mushrooms and sprinkle with finely chopped parsley.
Moulded Fowl
Ingredients
1 chicken
Some finely chopped parsley
1 1/2 pints aspic jelly
6 stoned olives
2 eggs (whites and yolks steamed separately)
3 oz. ham
1 dessertspoon capers
2 oz. cooked tongue
1 chilli
Lettuce and watercress.
Method
Steam or boil chicken 1 hour or till tender. Allow to become quite cold, then remove all skin and bone. Line a mould with aspic jelly and ornament with the yolks and whites of eggs (cut to form a daisy pattern), and the capers, parsley, chilli, and olives. Cut ham and tongue into small rounds and add these alternately with rest of ingredients till mould is full; add a little aspic between to keep layers together. Place on ice to become quite firm. Turn out and garnish with lettuce, watercress, and chopped aspic.
Lemon Chicken
Ingredients
Chicken pieces
Paprika
1 tablespoon grated lemon rind
3 tablespoons soy sauce
Flour
Salt
3 tablespoons oil,
1/2 cup melted margarine
1/4 cup lemon juice.
Method
Place chicken pieces skin side up in shallow pan. Brush with melted margarine, sprinkle with flour, salt and paprika. Bake 30 minutes at 180c. Combine soy sauce, oil, lemon juice and rind and pour over chicken. Bake further 30 minutes. Limes may be substituted for lemons.
Hair brooms that are old and have become very stiff. Steam for around an hour then put outside to dry. (From old pages)
Chicken and Almonds
Ingredients
1/2 cup blanched almonds
1 pkt soup mix (cream of chicken)
1 clove garlic
1 cup sliced celery
3 cups cooked chicken
2 tablespoons oil
2 1/4 cups water or chicken stock
1 chopped onion
1 cup sliced mushrooms
1 cup fresh beans
Method
Brown almonds in oil. Stir fry above ingredients, add soup mix and chicken. Bring to boil and simmer 3 minutes. Sprinkle almonds on top.
Join our Supporters Access Hundreds of Extra old Aussie recipes
Collectable Cookbooks For Sale
Fuchsia & Geraniums in Australia
Images Acknowledgement
The Glorious Australiana images on this site are from a cd-rom called Images-Australia by ©GUM TREE GRAPHICS. Artwork created by Australians Barry Gardner & Jason Jover. I recommend when looking for excellent computer graphics you request ©GUM TREE GRAPHICS from your retailer.