Aunt Marys Chicken Pajarski Recipes

CHICKEN CUTLETS POJARSKI WITH PAPRIKA SAUCE

Steps:

• CHICKEN CUTLETS:.
• Chill a medium sized mixing bowl in the freezer.
• Place the boned chicken meat on a board and chop thoroughly with a sharp knife until fine or grind the meat in a meat grinder. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
• Add the meat to the chilled bowl. Add salt and white pepper to taste, the nutmeg and 5 tablespoons of the butter, melted. Mix well. Return the bowl and mixture to the freezer to chill once more while you prepare the dredging station. Do not freeze.
• Season the flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place the bread crumbs on another length of wax paper.
• Divide the chilled mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into the flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
• Heat the remaining butter in a large skillet and careful add the cutlets. Cook until golden brown on one side then turn and cook on the other.
• Serve with the Paprika Sauce.
• PAPRIKA SAUCE:.
• Melt one tablespoon of the butter in a small saucepan and cook the onion until wilted. Sprinkle with the paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.).
• Add the cream and bring to a boil. Add the lemon juice, salt and white pepper to taste and the cognac.
• Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Heat the sauce through but do not bring to a boil.

CHICKEN SOUP (AUNT MARY'S PENICILLIN)

Steps:

• In a large pot, place four quarts cold water. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat. Reduce the heat and simmer for three hours, using a spoon to skim the soup as thoroughly as possible. Cool. (The soup can be strained at this point, to use as chicken broth. Mrs. Stacey proceeds with the next two steps.)
• Strain the soup. Discard the onion, parsley, bay leaf and peppercorn, and save the other vegetables. Skin and debone the chicken and save the meat. Return the chicken meat, carrots, celery and garlic clove to the pot and bring back to a simmer, seasoning with additional salt or pepper to taste.
• Serve the soup in big bowls, over pastina, rice or very thin spaghettini. The soup's curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating.

AUNT MARY'S CHICKEN PAJARSKI

Steps:

• Chill a large mixing bowl in the freezer.
• Grind chicken through fine blade of food grinder or finely chop.
• In chilled bowl, combine meat, the melted butter or margarine, the 1/2 to 3/4 teaspoon salt, the nutmeg, and the 1/8 teaspoon pepper. Beat well or blend thoroughly but quickly with your hands. Chill in the freezer but do not freeze.
• In a small bowl combine flour with 1/2 teaspoon salt and dash pepper.
• In another small bowl beat eggs with oil and water.
• Divide chilled chicken mixture into 12 equal portions. Shape each portion into a ball, then flatten balls to 1/2-inch thickness to make 2 1/2-inch round patties.
• Dip patties, 1 at a time, in flour mixture, then dip in egg mixture and bread crumbs. Press crumbs into meat with fingers. Chill briefly.
• In large skillet heat remaining 1/2 cup butter. Carefully add patties. Cook 12 to 15 minutes or till brown and chicken is done, turning once. Arrange on hot platter. Garnish with parsley. Serve with Paprika Sauce.
• To make Paprika Sauce: In small saucepan melt 1/4 cup butter or margarine; add 1/3 cup chopped onion and cook till onion is tender but not brown. Stir in 2 tablespoons all-purpose flour, 4 teaspoons paprika, and 1 teaspoon dried thyme, crushed. Add 1 cup chicken broth all at once. Cook and stir till thickened and bubbly. Add 1 cup whipping cream and bring to boiling. Reduce heat; stir in 4 teaspoons lemon juice, 2 teaspoons brandy, 1/4 teapsoon salt, and a dash pepper. Strain sauce. Return mixcture to heat; stir in 1/2 cup dairy sour cream; heat through, but do not boil. Makes 2 1/2 cups.