Sticky Bone Recipes

Preheat oven to 425°F. Using poultry or kitchen shears, cut hens in half through the breast and down the back. Cut out the row of bones from each side of the back bone. Line a shallow roasting pan with a double thickness of heavy-duty foil and place hens on... - 42.1906

1. Preheat the grill just before cooking. Place one of the poussins breast-side down on a board. Using poultry shears, cut down one side of the backbone. Cut down the other side of the backbone. Remove the bone. 2. Open out the poussin and press down hard on... - 30.6535

1. Preheat the oven to 375°F/1 90°C. Arrange the chicken breasts in a shallow roasting pan. 2. Put the lime rind and juice, honey, oil, garlic, if using, and thyme in a small bowl and combine thoroughly Spoon the mixture evenly over the chicken breasts and... - 33.2264

In a medium-size bowl, combine catsup, hoisin sauce, lemon juice, sugar, garlic, cinnamon, allspice, red pepper, and cloves: mix well. Set aside. (At this point, you may cover and refrigerate sauce for up to 4 days.) Place ribs on a grill 4 to 6 inches above... - 32.8987

Place chicken in a shallow glass dish or large heavy plastic bag. Combine vinegar, Worcestershire sauce, chili powder, salt, pepper and hot pepper sauce in small bowl; pour over chicken pieces. Cover dish or close bag. Marinate in refrigerator at least 4... - 43.1123

1. Heat oven to 180C/160C fan/ gas 6. Put the ham into a large roasting tin, then tip in 500ml water. Cover the whole thing loosely with greaseproof paper, then cover with a large sheet of foil, scrunching and sealing it around the edge of the tin. Make sure... - 26.8862

GETTING READY 1) Set your oven to preheat at 180C/fan 160C/gas 4. 2) In a small bowl, combine honey with cumin and chili. Set it aside. MAKING 3) On a rack in a roasting tin, lay the pork with skin-side up. Drizzle little oil and rub the crushed peppercorns... - 42.1607

1. One fish, such as pickerel may be used for this famous dish; or a mixture of several such as carp, haddock, whitefish and pike. Take out all the bones from the cleaned fish but do not discard them, cut off heads, fins and tails and save. Remove the flesh... - 33.3267

Combine chicken breasts with water, salt, curry powder and celery tops in a large saucepan; cover; simmer 30 minutes, or until tender. Remove chicken from broth; cool until easy to handle. Strain broth into a 4 cup measure; add water, if needed, to make 3 1/2... - 41.8423

To roast the lamb you need an iron or earthenware pot fitted with a tight lid. Cut the meat into large pieces and place in the pot with the bones, cinnamon, clove, peppercorns, bay leaves, garlic, saffron and its liquid. Mix the flour with enough water to... - 48.5666

1. Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove... - 29.0731

GETTING READY 1.Wash the lettuce leaves and wipe them to dry. 2.Cut the gherkins and capers, shred the leaves and cut beetroot and tomatoes in cubes. 3.Take off the skin and bones of fish and flake it. MAKING 4.Combine lettuce, gherkins, capers, beetroot and... - 41.6394

Combine chicken breasts with water, salt, curry powder, and celery tops in a large saucepan; cover; simmer 30 minutes, or until tender. Remove chicken from broth; cool until easy to handle. Strain broth into a 4-cup measure; add water, if needed, to make 3... - 40.446

GETTING READY 1. With a sharp paring knife, remove breast bone then turn ribs over and remove skirt, saving it for another purpose if you like. 2. Slip paring knife under skin at end of rib and separate from bone. 3. Grip skin with paper towel and peel back... - 43.0808

MAKING 1. In a large saucepan, mix together chicken breasts with water, salt, curry powder, and celery tops. 2. Cover the pan and simmer for 30 minutes or until soft. 3. Remove chicken from broth and allow it to cool. Strain broth into a 4-cup measure; add... - 43.4824

GETTING READY 1) In a bowl of warm water, soak the Chinese dried mushrooms, if using, for about 20 minutes. 2) Squeeze out excess water from the mushrooms and remove the hard stalks. Slice into thin shreds. 3) In another bowl, place chicken and corn flour.... - 48.0315

MAKING 1. To make the lime layer in a medium-size bowl dissolve lime gelatin in boiling water and stir in sour cream, mayonnaise or salad dressing, lemon juice, salt and red pepper seasoning. 2. Let it chill 30 minutes such that it is as thick as unbeaten... - 44.5859

1. To make the pastry: sift the flour into a bowl. Stir in the ground hazelnuts and oatmeal. Rub in the butter or margarine until the mixture resembles fine breadcrumbs, and then add enough water to make a soft, but not sticky, dough. Knead lightly on a... - 37.7111

In a small bowl, pour about 1/3 cup boiling water over mushrooms; let soak at least 20 minutes to soften. In a 5 to 6-quart pan, combine meat, Worcestershire, and 1/2 cup water. Cover pan and bring to a gentle boil; let cook 30 minutes. Uncover and cook on... - 42.3881

GETTING READY 1) Cover the fish with chilled water, add in the bay leaves and heat slowly until the water is just starting to boil. 2) The fish will now be cooked, so take it off from the heat. 3) Remove the fish, but reserve the water. MAKING 4) In a large... - 42.1491

GETTING READY 1. To make the yeast starter for the dough, in a small bowl, combine the 1/4 cup of luke warm water, sugar and yeast and allow to stand for 1 minute. Then stir to combine dissolve the sugar and stand for another 5 minutes until the yeast gets... - 45.602

GETTING READY 1. Preheat oven to 400E. 2. In 6- or 8-quart kettle, place chicken (freeze giblets for soup stock). MAKING 3. Bring to boil adding quartered onion, celery tops, parsley, 1 teaspoon salt, the peppercorns, bay leaf and 2 cups water over high... - 47.0993

To prepare 1. Prepare seafood first. Shrimp: Shell and devein, but leave tail and shell segment closest to tail intact. Diagonally cut off a portion of tail and force out moisture with edge of knife. Make 4 or 5 deep crosswise cuts in belly and gently... - 45.3932