I returned from New Orleans yesterday, with amazing food stories, recipes and community updates that I will share in the following weeks. I also learned from the National Chicken Council that the 48th National Chicken Cooking Contest will be held in San Antonio, Texas in 2009. I would encourage everyone to start experimenting with chicken and enter this premier cooking contest. Your best chicken recipe could win $50,000 in the contest, one of the nation’s top competitive cooking events. With this top grand prize for the best original chicken recipe, the Contest is sure to attract good cooks from across the country.
“It’s easy to enter, fun to compete and great to win,” says Contest Director Nancy Tringali Piho. Entries can be submitted to the web site, www.eatchicken.com or on paper to the National Chicken Cooking Contest, PO Box 27997, Washington DC 20038-7997, or by fax, (202) 293-4005. Entries must be original, that is developed by the cook and not previously published in substantially the same form.
The entry period will remain open until August 31, 2008, and the National Cook-Off will be held May 2, 2009, in San Antonio. A preliminary winner will be selected from each of the fifty states and the District of Columbia. Each state winner will receive $100.00 and his or her recipe will go on to a regional level of judging. (See regions below)
A winner will then be selected from each of the nine official Census Bureau divisions of the country and these nine winners will be invited to prepare their creations in person at the National Cook-Off. Each regional winner will receive $1000.00 and compete for the grand prize of $50,000. A Judge’s Choice prize of $10,000 will also be awarded.
“This is the first time we have had a regional level of competetion, ” Mrs. Piho said. “This allows more people to win more prizes throughout the competition. A total of $74,100 will be awarded.”
Address for paper entries:
NATIONAL CHICKEN COOKING CONTEST
PO Box 27997
Washington DC 20038-7997 Or fax it to: (202) 293-4005
Make sure your contact information is on EACH recipe.
Here are the Basic Rules:
- Submit recipe using chicken: a whole chicken, or any part or parts; fresh (raw) chicken; marinated raw chicken; pre-cooked chicken, such as rotisserie; or ground chicken.
- Recipe should be for 4 to 8 servings.
- Recipe must be prepared twice within 3 hour time period.
- Grilling recipes not allowed.
STATES BY DIVISION
East North Central
West North Central
District of Columbia
East South Central
West South Central
Here’s a delicious recipe to try from the National Chicken Council, the chicken industry’s trade association. Member companies of NCC account for approximately 95 percent of the chicken sold in the United States.
Quick Chicken and Artichoke Casserole
Chicken Part: Breast | Preparation Method: Bake/Roast
4 boneless, skinless chicken breast halves
1 can (8 ounces) sliced water chestnuts, drained
1 can (2 ounces) pimento, diced
1 can (13-3/4 ounce) artichoke hearts, drained, quartered
1/3 cup minced onion
1 cup mayonnaise
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/3 cup dry seasoned bread crumbs
In medium saucepan, place chicken and cover with cold water. Place over high heat and bringto a boil. Reduce heat to low, cover and simmer about 7 minutes. Turn off heat, remove cover and let chicken cool in water for 10 minutes. In large bowl, place water chestnuts, pimento, artichoke hearts, onion, mayonnaise and pepper; stir gently to mix well. In small bowl, stir together Parmesan cheese and bread crumbs. Stir half of crumb mixture into artichoke mixture. Chop chicken and stir into artichoke mixture; spoon into 1 1/2 quart casserole and sprinkle with remaining bread crumbs. Place in 400°F. oven and bake about 35 minutes, until brown and heated through. Makes 4 servings.