Macedonian Main Dishes

Chicken and baked rice

Cut chicken in serving size pieces, place in large pot and cover with water. Remove any scum as boiling point is reached. Add salt, celery and onion, cover and boil until chicken is tender, about 2-2 1/2 hours. If chicken is too fat, you may wish to remove some from top of broth. To make rice: Melt butter in frying pan, add onion and celery and saute over medium heat until vegetables are soft, about 10 minutes, stirring to avoid burning. While vegetables are sauteeing, ,heat oven to 400o and place chicken pieces in large shallow baking dish or pan. Add broth to fried vegetables and pour all over chicken pieces; sprinkle with 1 tsp. salt. Place pan in oven and allow broth to start boiling; then add rice. Lower heat to 375o and allow to bake for no longer than 15 minutes. Remove from oven and allow to stand until all liquid is absorbed. Sprinkle with black pepper and parsley.

Variation: When frying vegetables, 1/2 tsp. paprika and 1 large fresh tomato may be chopped very fine and added to frying pan when vegetables have softened. Continue to cook until tomato pieces have softened, about 5 minutes longer. Follow previous directions to com- plete recipe.

Cooking Hint: After washing your fowl, whole, place in a pot or deep dish and pour boiling water over. Remove and scrape skin with a butter knife to remove much of the scum. Then proceed to cut in serving pieces and boil. This eliminates most of the scum that normally forms in the broth.

Easy Chicken Pilaf

Place chicken in pot; cover with water (at least 6 cups). Bring to boil removing scum from top; add salt and cook until tender. About 1 hour. Meanwhile, melt butter in frying pan and saute finely chopped onion and celery until light gold colour, stirring to prevent burning. When chicken is completely cooked, measure 5 cups of broth into frying pan and bring to boil. Add rice and 1 tsp. salt, cover and cook slowly until water is absorbed, about 20 minutes. Place in a warm serving dish. While rice is boiling, remove chicken pieces from pot and drain well. Brown chicken in melted butter and 1 tsp. paprika. Place chicken pieces over rice. Sprinkle dish with chopped parsley, salt and black pepper.

Variation: Try 1 1/2 cups long grain rice and 1/2 cup orzo (rice macaroni) instead of 2 cups long grain rice for an unusual tasty combination.

Stuffed chicken breast

Halve breasts. Cut through thickest part of each breast half and form a pocket. Sprinkle with salt and pepper. Melt 1/3 cup of butter in a frying pan and saute onion until, soft but not brown. Stir in herbs and rice ;add water and cook for about 10 minutes. Fill breast pockets with rice stuffing. Secure with skewers. Place in a shallow baking pan; melt remaining butter and brush chicken with it. Bake in a 350 o0ven for 35 to 45 minutes or until chicken is tender. Sprinkle with paprika and allow to brown slightly in oven. Note: Skin may be left on if preferred.

Golden Chicken

Place chicken in baking dish. Combine juice of lemons, garlic, thyme, salt, pepper and wine; pour over chicken. Let chicken stand in refrig- erator for about 2 hours. Heat oven to 425o. Lift chicken out of marinade and arrange in greased shallow open pan. Dot with butter. Bake 30 to 40 minutes, or until fork tender, turning and basting every 10 minutes. Spoon any pan drippings over top.

Roast Chicken Pieces

A very suitable and successful way to prepare chicken for a large number of people.

Wash and dry your chicken pieces and sprinkle with salt. Coat lightly with flour and then dip in a mixture of melted butter and shortening seasoned with lemon juice and oregano, to taste.

Arrange on baking pan, lined with foil and bake at 325o for about 1 hour and 15 minutes, basting occasionally. Remove from oven. Sprinkle lightly with paprika.