Conference taveng::bagels

    Martin, this sounds absolutely delicious.  What I would do is put
    a cut up chicken (fryer) in a large dutch oven.  You could put in
    enough chicken stock to just cover the chicken and then add the
    amount of wine to suit your taste.  I'd cut up the carrots and then
    add the rest of the ingredients to taste.  My best guess would be
    one orange for flavor but two if you wanted to make it a little
    zingier.  I would cook it over low heat for at least 1 hour or maybe
    a little more.  Check the chicken and the carrots.  When the chicken
    is done the whole thing should be done.  
    
    But this really has peaked my interest enough that I would be willing
    to experiment over the weekend and let you know.
    
    If you wanted to thicken the stock, you could dissolve cornstarch
    in water and slowly add it to the pot.  Try it.
    
    Adriane Gilder
    CSCMA::Gilder
    dtn 292-2565

re: .1 -- sounds very familiar.  I think that the currents were marinated
in orange liquoir, too.

One orange/chicken recipe I've been making for a while is, roughly

-- skin and bone chicken breasts, flour lightly and saute in olive oil.

-- take the juice of one orange, some balsamic vinager, and some tomato
   paste and, perhaps, a little bit chicken stock; mix together

-- when the chicken breasts are ready (only a few minutes), deglaze
   the frying pan with the orange/tomato mixture.  If you don't keep
   kosher (or, if you replace the chicken breasts with salmon filets)
   thicken with butter.

-- serve with rice.

Martin.

    I've a favorite recipe I discovered when I was living in France
    for veal cutlets in orange sauce.  I bought cookbooks when I was
    there so I'd know what kind of cuts of meat I could get and have
    brought back a few gems like this which I've never seen here.  I
    know it isn't Orange Chicken Stew, but I think y'all might enjoy
    this.  I've been told it's too good to be kosher!
    
    About a pound of cutlets serves four people generously.
    
    Lightly flour the veal cutlets in seasoned (salt and pepper) flour.
    Make a few 1/4 inch cuts in the edges to keep the cutlets from curling
    when you cook them.  
    
    Saute the cutlets in margarine or butter, 2 minutes to the side,
    in a heavy skillet.  When you turn them to the second side, sprinkle
    them gradually with the juice of two oranges.  Remove the meat to
    a warm platter and bring the sauce to a boil to thicken it a bit.
    Swirl 2 more tablespoons of margarine or butter through it and pour
    the sauce over the meat.
    
    I serve this with egg noodles and green vegetables.  It's very fast
    and excellent for sudden company.  I start cooking the meat just
    after I put the egg noodles in the boiling water.  
    

This is the closest note I could find that could loosely be
associated with chicken soup.  I need to settle a bet.  My
mother always added chicken feet while the soup was cooking.
Obviously they were thrown out afterwards, but I seem to
remember there is something in the feet that supposed to help
something-or-another (broth maybe).

Any "Jewish Doctors" out there continuing to practice medicine
without a licence know what this was for?

    >    Obviously they were thrown out afterwards
    

    I think you inhereted only half of the tradition. 
    You should have eaten them!
    
    Malcolm

       
       re .4:
       
       This is a guess, but, then again, you get what you pay for.
       
       In other beasts, there is some stuff in their feet or hooves that
       helps the soup/stock gel when it cools.  Maybe chickens have this
       same sort of culinary toe jam.
       
       --Mr Topaz

    The feet are supposed to increase the intensity of the flavor of
    the broth.  Unfortunatly feet are rarely seen today.
    
    WS

    Contrary to opinions expressed previously, chickens still have feet.

    I think it's illegal to sell chicken feet, cow's lungs, and various
    other offal in some localities because of health reasons.  In any case,
    butchers don't do as much processing in the shop as they used to, so
    they usually get footless (and fancy-free?) chickens.

	Thanks all.  The victim watched me read the
	responses.  She agrees she lost!

	NO!  I will _not_ tell you the bet :-).

    I think I know where all the chicken feet go - check out a butcher shop
    in your local Chinatown (they have duck feet, too, by the pound).  For
    me, chicken feet aren't worth eating (ditto for chicken necks), but
    they do help flavor the soup.

    Ah, but chicken neck stuffed (heldzel, that is), now there's a treat!

    I haven't had heldzel in years.  I figured it kind of went away
    about when real kishke did.
    
    Probably just as well, I'm sure it wasn't "health food".
    
    				Paul