Poultry in Minutes<br >I， GREAT MEALS FOR FOUR， IN AN HOUR OR LESS<br >i 1" ~ "~hen you want to cook a wonderful meal but manner of other fascinating tools. And we have less ~im*.<br > ~ ]do not have much time， chicken is the ideal than ever to cook.<br > ~ choice for the main course. You can cook it On the following pages， 9 of Ameriva s most tai~，ntvd<br > ~ ~ quickly in at least seven ways: fry， bake， cooks present 27 complete menus featuring ( hicken (，r<br > mast， saute， gaill， poach， or steam. You can serve it hot or similarly flavored game hens or quail that can be mad(. i~<br > cold--or at room temperature. It tastes equally delicious an hour or less. They focus on a new kind of American<br > when combined with elaborate sauces or the barest few cuisine that borrows ideas and techniques 6"ore around th(，<br > herbs. And it goes with any side dish. Besides all that， world but values our native traditions， too. They use fresh<br > chicken is high in protein， rich in iron and the B vitamins， produce no canned vegetables or powdered sau( es m"<br > low in calories (if you remove the skin)， and economical， other dubious shm tcuts. The other ingredients vinegars，<br > Best of all， everbody likes chicken， the world round. It spices， herbs， etc.) are all high quality， yet available for<br > hasbeen a dietary staple for many centuries. The original the most part in supermarkets or， occasionally， in a<br > breed was a wild jungle fowl of India that villagers and specialty shop. Each of the menus serves four people and<br > farmers domesticated about 3，000 years ago. Since chick- includes side dishes that work perfectly with the poultry.<br > ens traveled live. they became the ideal provision on ship- The color photographs accompanying each meal show<br > board or overland， and they gTadually spread from their exactly how the dishes will ook when you take them to lhe<br > native land to every country on earth. Today the menus of table. The cooks and the test kitchen have planned the<br > France， Italy， China， Japan， India， Afl ica， the Caribbean， meals for good appearance as well as good taste the<br > and， of course， the United States are loaded with a mar- vegetables are brilliant and fresh， the color combinations<br > velous variety of chicken dishes. In the Far East， cooks appetizing. The table settings feature bright colors， sire-<br > . l]~ince and stir fry it with hot pepper or coat it with spices pie flower arrangements， and attractive， if not necessarily<br > ~ :: aad broilit. In Mediterranean villages， chicken goes into a expensive， serving pieces. You can readily adapt your own<br > ~..~hallow pan with shellfish， tomatoes， and rice. In the tableware to these menus in convenient ways that will<br > ~. So?athern United States it comes deep fried in batter with please your eyes and your guests.<br > =-C.aladle of cream gravy. Some of these classic methods have For each menu， the Editors， with advice from the cooks.<br > i!i :been adapted for this book. suggest wines and other beverages--as well as quick.<br > ! Yet the current generation of cooks is reinventing the easy desserts to accompany the meals. And there are<br > ~ ~epertoire. Chickens have been changing in recent years， suggestions for the best uses tbr leftovers. On each recipe<br > ~ ~ciallyintheU.S.， wheremost ofthebirdsdonotgrow page， too， you will find a range of other tips--from the<br > ~ . ]gp-in farmyard coops any more but in computer-controlled fastest way to skin a tomato to the tricks for selecting the<br > ..9 :~edmg factories. Poultry now arrives at our meat coun- freshest produce. All the recipes have been tested meticu-<br > ~ ~rs in an astonishing nt/mber of shapes and sizes: bone- lously， both for taste and appearance and to make sure<br > ; ~e~s cutlets roasters cut into pieces， stewing fowl and that even a relatively inexperienced cook can do them<br > 5i game hens proliferate， and even quail are available， within the time limit.<br > ~ ~" Atthe same time， these mass-produced birds tend to be<br > "1~ .blfinder than the old-fashioned barnyard corn scratchers. BEFORE YOU START<br > 7" 7 And American eating and cooking habits have changed， Great Meals in Minutes is designed for efficiency， and<br > :: too. Most of us are no longer put off by recipes we once ease. The books will work best for you when you follow<br >- might have thought exotic; in fact， we enjoy trying some- these suggestions:<br > thing new. Moreover， we stock our kitchens with time- 1. Read the rules (pages 8-10) {br selecting and storing<br > saving appliances， special cook pans， choppers， grinders， chicken， game heus， and quail.<br > apple corers， springform pans， ibod processors， and all 2. Refl，esh yourself on the few simple cooking tech-<br > niques on the following pages. They will quickly become<br > Rock Cornish game hens， opposite， cook to a rich. brown in<br > herbs and butter; on the countertop next to the ravage are sev- second nature and will help you produce professional<br > eral o] the f~ agraut， ti esh ingredients that go so well with meals in minutes.<br > lJoulb.y of a 4 kind. shallots， t~t~ nips， chopped parsley， peppe~， 3. Read the menus b(~fore you shop. Each one opens<br > ，，，，.~l，，. . ，，，，d ，li~，e oil. with a list of all the required ingredients. Check for those<br >