April 25, 2013
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)
May 9, 2013
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....
May 9, 2013
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.
June 28, 1989 |
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.
December 12, 1993 |
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.
April 7, 2000 |
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.
March 29, 1989 |
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.
September 16, 1987 |
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....
May 4, 2000 |
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.
April 14, 1988 |
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.