Chicken Rarebits Recipes

Steps:

• Chopped fresh chives, for sprinkling
• Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
• To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
• Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
• Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.

Steps:

• In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Steps:

• Preheat the oven to 200*C.
• Slice the chicken breasts in half through the middle so you have two thinner pieces (so they will cook quicker).
• Lightly oil a shallow baking dish, one that is big enough for the chicken to fit easily in a single layer.
• Lay the chicken in the dish.
• Mix the cheese, mustardand milk in a little bowl, then pile the mixture on top of each piece of chicken.
• There is no need to smooth it out.
• Throw the tomatoes, still on the vine, all around the chicken, then cook for 20 to 30 minutes until the chicken is golden and the tomatoes squashy.
• Serve with broccoli and steamed new potatoes if desired.
• It's delicious when you squash the tomatoes on your plate to blend it into the cheesy sauce.

Steps:

• Grate the cheese into a small saucepan. Add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds. Remove the pan from the heat and stir in the mustard and butter. Keep stirring until the butter is melted, 30 seconds more. Season to taste with salt and pepper.
• Core and thinly slice the tomatoes. Stem and seed the bell peppers, and cut them into 1-inch strips.
• Toast the bread and set the slices on dinner plates. Cover the toast with a layer of chicken and a layer of tomatoes. Reheat the sauce, and when it is bubbling, spoon it over the tomatoes. In place of chicken you can use sliced smoked turkey. Garnish with the green bell pepper and serve immediately. Serves 2 dinner servings.
• VARIATIONS: In step 1, add 1/4 cup chopped pimientos to the cheese right before stirring in the butter.
• For extra kick, add 2 Tablespoons chopped pickled jalapeno peppers to the cheese after you have melted it in step 1.
• ESPECIALLY GOOD FOR COMPANY: Toast the bread on a baking sheet at 375°F for 10 minutes. Set out the sliced chicken and tomatoes, and let everyone assemble their own open faced sandwiches while you make the sauce.
• Monday to Friday Chicken.Michele Urvater.