Chicken

Company description: "It's KFC for the way consumers live - and eat chicken - today. It's everything they love about Original Recipe chicken, but without the bones. " Location: The Gallery at Market East. Nutrition information: White meat piece (103 grams): 200 calories, 24 grams protein, 8 grams fat, 610 mg sodium. Dark meat piece (107 grams): 250 calories, 21 grams protein, 14 grams fat, 850 mg sodium. Price: $5.38 (including tax) for two pieces of chicken (one white meat, one dark)

Makes 4 servings 4 tablespoons butter,    softened 3/4 cup heavy cream 1/2 cup poached chicken    or lobster chunks,    small peeled raw    shrimp, cooked    spinach, or a few    slices of black truffle Salt and pepper 4 eggs Ground nutmeg Small handful chopped    chives, tarragon,    parsley, or other    tender herbs 1. Preheat the oven to 400 degrees....

Makes 6 to 8 servings For the croutons 1 tablespoon olive oil 2 cups rustic bread, cut into 1-inch cubes Salt and freshly ground black pepper For the chicken 3 boneless, skinless chicken breasts, pounded to 3/4-inch 1 teaspoon olive oil For the dressing 2 garlic cloves 2 anchovies Juice of 1/2 lemon 1/2 teaspoon Worcester- shire sauce 1 egg, coddled (see note) 1/4 cup extra-virgin olive oil 3 heads romaine let- tuce, outer leaves discarded, inner leaves washed and dried 2 ounces Parmesan cheese, shaved with a vegetable peeler 1. To make the croutons: Preheat oven to 400 degrees.

Strictly speaking, Quick White Chili is neither quick nor white. But quickness is a relative thing; an under-an-hour recipe for chili should fit even in busy cooks' schedules. And this chili's color, while far from faint, nevertheless pales by comparison with chilies prepared with browned beef, red beans and dark chili powders. This chili is quick and white because it is made from diced boneless chicken breast that is lightly browned in olive oil, then simmered briefly in a sauce of tomatillos, tomatoes and chicken broth that is spiked with shallots, garlic, canned green chilies and Mexican spices.

Not all that many years ago, a restaurant specializing in roast chicken might exist, but its location would be a busy highway and the decor pure truck stop. Roasters makes it perfectly clear that it is not that sort of restaurant. The address is an easy stroll north from Rittenhouse Square and its affluent neighbors, and the place itself is as warm and homey - pretty, even - as a country kitchen. Rough-textured white walls, tile floors and banquettes upholstered in cheerful provincial print are the basics.

When someone yelled, "Let's play chicken," Vithoune "Tune" Khamthoumy thought it was a great idea. He swerved his car into the oppoosite lane of traffic on Rising Sun Avenue and headed for an oncoming car. The other car veered off and wound up on the sidewalk. But the game wasn't over. Khamthoumy headed for another car. This time nobody veered and a grinding, head-on collision resulted. The other driver, Kevin J. Blackwell, 43, who was on his way home from his job with SEPTA, was killed.

With many people trying to eat light these days, chicken and fish have become menu mainstays. That's good. But many of those people just keep grilling that fish and chicken, serving them unadorned in the name of calorie- counting. They have become boring. That part's bad. Take a cue from restaurateurs, who earn their living perking up ordinary foods. Enliven fish and chicken with simple fresh vinaigrettes, salsas, cold sauces or whatever you call them. Tomato Basil Vinaigrette, chef Wolfgang Puck's creation, is served with grilled fresh tuna and has been on Spago's menu since the Los Angeles restaurant opened.

Q. I am, or have been, a great lover of all kinds of chicken. We seem to have no one in this part of the country raising chickens. We're subjected instead to Holly Farms and Country Pride, both of which raise chickens in either Texas or Arkansas, and they seem to feed them tremendous amounts of some sort of fish meal, which I smell while cooking and taste when attempting to eat these black-in-the-bones, fish-smelling and fish-tasting chickens....

The head chicken has a problem. Mainly, it's that there is no such thing as the head chicken, and even if there were, it wouldn't be her. "Oh, that one. She thinks she's the boss," says Turkan Demirden. "We're going to put her in the bag. " Demirden is the chicken wrangler on the set of Jason and the Argonauts, which airs on NBC starting Sunday. Exteriors for the two-part film were shot in Turkey last fall, and the ancient city of Ioclus, Jason's home port, was reconstructed here at an out-of-the-way place called the Sundance Campground.

Princess Caroline, in Miami this week to raise money for the Miami City Ballet and Les Ballets de Monte Carlo, found herself in the middle of a controversy over the value of California chickens versus the Florida variety. It seems that 300 California chickens are being flown in for a $2,500-a-plate benefit dinner tonight. Local chicken raisers wanted to know what was wrong with home-grown. Pressed on the matter yesterday, Caroline feigned concern and said: "Of course, I'm very sad for the Florida chicken producers.

My father's one claim to fame in the 1939 Northeast High School yearbook was that he was the shortest boy to graduate that year. At 63 inches, he was pictured in the yearbook shaking hands with the tallest guy on the basketball team. A resident of Port Richmond, my father attended Charles Carroll Elementary School and John Paul Jones Academy before enrolling in Northeast in 1936. In spite of the hardships imposed by the Depression, my father and his seven siblings, children of parents who never made it beyond fourth grade, all graduated from high school or business school.

Makes 4 servings 4 tablespoons butter,    softened 3/4 cup heavy cream 1/2 cup poached chicken    or lobster chunks,    small peeled raw    shrimp, cooked    spinach, or a few    slices of black truffle Salt and pepper 4 eggs Ground nutmeg Small handful chopped    chives, tarragon,    parsley, or other    tender herbs 1. Preheat the oven to 400 degrees....

Makes 6 to 8 servings For the croutons 1 tablespoon olive oil 2 cups rustic bread, cut into 1-inch cubes Salt and freshly ground black pepper For the chicken 3 boneless, skinless chicken breasts, pounded to 3/4-inch 1 teaspoon olive oil For the dressing 2 garlic cloves 2 anchovies Juice of 1/2 lemon 1/2 teaspoon Worcester- shire sauce 1 egg, coddled (see note) 1/4 cup extra-virgin olive oil 3 heads romaine let- tuce, outer leaves discarded, inner leaves washed and dried 2 ounces Parmesan cheese, shaved with a vegetable peeler 1. To make the croutons: Preheat oven to 400 degrees.

This is the seventh in a series on healthy cooking classes at St. Martin De Porres School in North Philadelphia. The girls were so thrilled to see chicken thighs and drumsticks that they temporarily lost their minds. "Are we making fried chicken?" Hope Wescott asked breathlessly. "Sorry," I said. "Not in a class about healthy cooking. " In truth, I did test a version of oven-baked "fried" chicken - dipping it in yogurt and rolling it in smashed corn flakes - and it wasn't bad. But, honestly, it wasn't nearly as good as true fried chicken.

WASHINGTON - An analysis of more than 33,000 cases of foodborne illness shows that ground beef and chicken have caused more hospitalizations than other meats. The report by the Center for Science in Public Interest says chicken nuggets, ham and sausage pose the lowest risk of foodborne illness. The group used government data on 1,700 outbreaks over 12 years to analyze salmonella, E. coli, and other pathogens that were definitively linked to a certain meat. CSPI categorized turkey and steak as "high risk" and deli meat, pork, roast beef and beef or pork barbecue as "medium risk.

Makes 5 servings 10 bone-in chicken             thighs and    drumsticks, skin          removed ½ cup Dijon mustard 1 clove garlic, minced ¼ cup maple syrup ¼ teaspoon oregano 1.    Preheat the oven to 375 degrees. Rinse the chicken and pat dry with paper towels. 2.    Combine the mustard, garlic, maple syrup, and oregano in a small bowl. 3.    Spread the mustard mixture evenly on top of each chicken thigh or drumstick, being careful to cover as much of the surface as possible to form a crust.

Company description: "It's KFC for the way consumers live - and eat chicken - today. It's everything they love about Original Recipe chicken, but without the bones. " Location: The Gallery at Market East. Nutrition information: White meat piece (103 grams): 200 calories, 24 grams protein, 8 grams fat, 610 mg sodium. Dark meat piece (107 grams): 250 calories, 21 grams protein, 14 grams fat, 850 mg sodium. Price: $5.38 (including tax) for two pieces of chicken (one white meat, one dark)

Here is an excerpt from Craig LaBan's online chat of April 23, 2013: Craig LaBan: There's a new cafe in the sunny, modern space at the corner of 12th and Spruce: Toast. It's the house-made English muffins, pictured here, that are the draw. These were almost too good - so perfect they looked just like very good versions of store-bought muffins, but more tender, with toothsome, butter-soaked crannies. Also, I've been enjoying some recent visits to Citizens Bank Park.

When Cara Graver was growing up in Malvern, that part of the world was a lot more countrified and backyard chickens were definitely not considered divas. "They lived in a concrete block building, nothing fancy," says Graver, 66, a potter who had a similarly boring coop at her wooded home in Chester Springs, Chester County - until 2011, when you might say opportunity fell. A tree crashed on top of the old chicken house, and Graver lost no time replacing it with a round, adobelike coop that looks like it belongs in the desert or a glossy magazine.

Like so many Yiddish words, schmaltz has mixed connotations - it can be used to describe something fine and expensive or something corny and over-the-top sentimental. But for many cooks, its true meaning lies on the palate. "If you don't use schmaltz, your food will be flavorless," says Russ Farer, general manager at Schlesinger's Deli in Center City. "It's that simple. " Schmaltz, of course, is the rendered fat of chicken (or goose) that European Jews adopted for kosher cookery in place of butter when tallow from beef proved prohibitively expensive.