Excerpts
Cosa Nostra Cuckoo
The most amazing chicken cookbook ever written!
The most amazing chicken you ever ate!
Within the open countryside and quaint villages of Sicily comes another excursion into the wonders of cuckoo culinary delights. Here is a chicken recipe that can’t be refused! Be careful with this recipe as it has long been considered a family secret and one doesn’t want to end up sleeping with the chickens. Try it and enjoy. If life’s trials begin to stress you and Vito wants his cash, fuhgedduhboutit! After all…“Whaddaya gonna do”? Make some great chow and drink to your paisson’s longevity...Capiche?
Basic Stuff
1-3 to 6 lb. chicken
½ c extra virgin olive oil
Rub
2 tsp. ground rosemary
2 tsp. garlic powder
1 tsp. oregano
Liquid Flavor Essence
12 oz. of a dry Merlot or Chianti wine |
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Cooking Directions:
- Place bird on Flavor Tower.
- Using a basting brush, paint the critter with
the olive oil and generously apply the rub.
- Add the wine and any remaining rub into the Flavor Base.
- In a conventional oven, cook at 350 degrees for 1¼ to 1½ hours or until the drippings are clear and the leg quarters move easily in their joints.
- Remove cooked chicken from grill or oven, let stand five minutes and garnish with baby carrots and broccoli cuttings.
Serve with some antipasto, a fresh salad, some fine dry red wine, red potatoes with capers and ricotta stuffed Portabella mushrooms. A fine cognac will make for a great apéritif after this wonderful meal.
Copyright 2004 Red Owl Publications
Belfast Blarney Spud Bird
“There once was a chicken from Derry,
Who hopped around blissful and merry.
With the Poultry Pal’s tower,
He’d be cooked in an hour With a taste and a texture quite scary.”
Indeed, this Irish delight will combine the lightness of potato with a hint of oak-aged whiskey to create a bird which will engender the spontaneous generation of limericks and a plethora of blarney around the table and out into the streets. Watch out for the leprechauns with this one.
Basic Stuff
1-3 to 5 lb. chicken
½ c ranch salad dressing
1 c instant potato flakes
Rub
1 tsp. Kosher or Sea Salt
1 tsp. black pepper
1 tsp. garlic powder
Liquid Flavor Essence
6 oz. Irish whiskey
6 oz. dark beer |
Cooking Directions:
- Using a basting brush liberally paint the chicken with the ranch dressing.
- Roll the bird in a pan containing the instant potato flakes.
- Add the ingredients for the Liquid Flavor Essence to the Flavor Base.
- Line the base of the Flavor Tower with small red potatoes and chunks of cubed onion.
- In a conventional oven, cook at 350 degrees for 1¼ to 1½ hours or until the drippings are clear and the leg quarters move easily in their joints.
- Remove Blarney Bird from the grill or oven, and let stand 5 minutes.
Serve with a fine dark beer, fresh salad and green beans spiced with dill weed. The luck of the Irish and charms of the leprechauns will permeate your dinner table. Be careful however; you may find your diners suddenly spouting limericks and quickly leaving the table to find green socks and 4-leaf clovers.
