Student Journal: Birds Eat Too! Nestlings: Fill & Download for Free

The following is from:Food TimelineChicken burgersWhat exactly is a chicken burger? Great question! With no exact answer.Ground protein mixtures bound with egg, bulked with breading, & blasted with spices have been enjoyed from ancient times forwards. Think: fish cakes, croquettes, timbales, & kofta. This is a short course on meatloaf. Recipes and proteins vary according to culture and cuisine. Until recently, most of these dishes required pre-cooked meats. It was a great way to serve leftovers. Today's supermarket meat counters offer an interesting variety of raw ground protein products. All of which can be assembled, formed, combined for cooking on whatever heat source to satisfy whichever course. American food companies offer similar products promoted for convenience.The term "chicken burger" first surfaces in USA print after WWII. Recipes are all over the culinary map. The unifiying "burger" factor means nestled in a personal-sized bread begging for condiments.[1946: Barnyard burgers made with ground chicken]"Chicken Burgers. Barnyard-burgers are made from ground cold chicken, if this delicacy is ever left lying around at your home, or turkey or roast. Onion and bread stuffing may be added, moistened with one or two eggs and and seasoned to taste. Saute until brown in chicken fat and serve on whopping big biscuits."---"Hamburger Recipes are Items for Collectors, With a Range to Suit Cannibal and Gourmet," Corsicana Daily Sun [TX], July 18, 1948 (p. 2) [NOTE: most likely this ground chicken was pre-cooked, see 1957.][1955: commercial product]"It's New. Chicken Burgers, 7 oz, 49 cents."---display ad, News Palladium [Benton Harbor MI], December 15, 1955 (p. 25) [NOTE: no description or illustration.][1956: barbecued Barnyard burgers ]"Chicken burgers. One cup cooked chicken, chopped, 1 egg slightly beaten, 1 cup soft bread crumbs, 2 tablespoons minced parsley, 1 tablespoon minced onion, 1/4 teaspoon salt; dash of pepper. Combine all ingredients and form into 4 patties. Broil until brown on both sides. Serve hot in toasted enriched buns. Garnish with stuffed olive."---"Tuna and Chicken Burgers Add Variety to Barbecue," The Bee [Danville VA], June 7, 1956 (p. 8)[1957: pre-cooked chicken patties]"...the newest taste treats of them all...Chicken Burgers, Pre-cooked chicken, ground and seasoned and made into patties. Can be fried or broiled. each 19 cents"---display ad, Berkshire Eagle [MA], January 24, 1957 (p. 28)[1961: fast food chicken sandwich]Chicken sandwiches are served on hamburger-type buns with similar condiment/vegetable choices.[1966: canned chicken burgers]"Chicken burgers, 2 cans 27 cents."---display ad, Journal-Daily News [Hamilton OH] July 6, 1966 (p. 16)[1989: chicken burgers promoted as low-cholesterol alternatives]"If you're worried that you'll have to skip spring and summer barbecues to stay on a heart-health diet, here's some good news for the chef. The test kitchens have developed two new flavorful recipes, low in fat and without added salt that you can serve at yopur next barbecue while you deep your cholesterol in check. Mouth-watering Barbecue Chicken Burgers are a tasty alternative to traditional, high fat foods such as hot dogs and hamburgers. Filled with oats for a hearty texture and flavor, these burgers are a healthy source of cholesterol-lowering soluble fiber....To booste their nutritional benefit, why not serve Barbecue Chicken Burgers on whole wheat buns with lettuce and tomato? For an added burst of flavor, top them with a tangy, yogurt-based sauce, instead of condiments high in sodium...Barbecue Chicken Burgers2 1/2 cups finely chopped cooked chicken1 cup oats (quick or old-fashioned, uncooked)One 8-ounce carton low fat plain yogurt1/4 cup chopped onion2 egg whites1 tablespoon minced parsley1 teaspoon chili powder1 tablespoon prepared mustard6 whole wheat hamburger buns, split, toasted.Lightly coat rack of broiler pan with vegetable oil cooking spray. Combine chicken, oats, 1/2 cup yogurt, onion, egg whites, parsley and 1/2 teaspoon chili powder; mix well. Shape to form 6 burgers. Place on rack of prepared broiler pan or over medium-hot coals on outdoor grill so burgers are 4-5 inches from heat. Broil 5 minutes; turn. Continue broiling 5-7 minutes or until golden brown. For sauce, combine remaining 1/2 cup yogurt, mustard and remaining 1/2 teaspoon chili powder; mix well. Top each burger with 1 tablespoon sauce. Serve on whole wheat bun. Garnish with lettuce and tomato, if desired."---"Enjoy barbecues and still keep cholesterol in check," The Telegraph [Alton IL]. May 31, 1989 (p. B5)Chicken sandwiches (fast food)While recipes for breaded, fried, boneless chicken descend from Old World recipes (think: wiener schnitzel, S. Truett Cathy's Atlanta-based Chick-Fil-A is generally credited for introducing chicken sandwiches to the fast food world. They may (or may not) have been the first food restaurant to make a chicken sandwich. They were, however, the first to capitalize on it. In the American land of hamburgers & hot dogs, this was a pretty daring and brilliant move."1961 Truett invents the boneless breast of chicken sandwich, calling it a "Chick-fil-A." He perfected the recipe over a four-year period using cooking techniques from his mother’s humble boarding house kitchen."SOURCE: company web.Records of the U.S. Patent & Trademark officeconfirm Chick-Fil-A brand foods were introduced to the American public June 27, 1964:"Word Mark CHICK-FIL-A Goods and Services IC 029 030. US 046. G & S: BREAD CRUMBS (SEASONED COATER), PICKLES (KOSHER DILL CHIPS), AND PEANUT OIL. FIRST USE: 19640601. FIRST USE IN COMMERCE: 19640627 Mark Drawing Code (3) DESIGN PLUS WORDS, LETTERS, AND/OR NUMBERS Design Search Code 03.15.03 - Chickens, hen, chicken; Chickens, rooster; Chicks; Rooster 03.15.24 - Stylized birds and bats 27.03.03 - Animals forming letters or numerals Serial Number 72296117 Filing Date April 22, 1968 Current Filing Basis 1A Original Filing Basis 1A Registration Number 0866527 Registration Date March 11, 1969 Owner (REGISTRANT) CHICK-FIL-A, INC. CORPORATION GEORGIA 535 CENTRAL AVE., SUITE 102 HAPEVILLE GEORGIA 30054 Assignment Recorded ASSIGNMENT RECORDED Type of Mark TRADEMARK Register PRINCIPAL Renewal 1ST RENEWAL 19890311 Live/Dead Indicator LIVE"About the founder:"S. Truett Cathy likes to say that he first got in the restaurant business at the age of 8. At that tender age he bought six Cokes for a quarter, then sold them to his neighbors for a nickel apiece. His profit on a half dozen sales was a nickel. Fifty-four years later, as founder and president of Chick-fil-A, Inc., Cathy predicts his company's sales for 1983 will reach about $130 million...In 1946 Cathy opened his first restaurant, a coffee shop with 10 stools and four tables and chairs across from the Ford Motor Co. plant in Atlanta. Five years later he opened another one. The fare at these modest restaurants was the usual--hamburgers, steaks, chicken. The chicken, though, was a problem. It always took longer to cook, and when everything else in an order was ready, the chicken held it up. 'We finally discovered you could cut the cooking time in half by taking the bone out,' Cathy said. He decided to use just the breast portion, did some experimenting to develop a light breading, putting the whole thing on a bun, added some cole slaw and potato salad, and Chick-fil-A was born. That was about 1960. In 1967, Chick-fil-A opened 'literally in a hole in a wall' in its first shopping center in Atlanta. 'In 1974, we opened up 14 units, a milestone for us,' Cathy said. 'Now we're coast to coast..."...Full meals, salads and desserts have been added to the menu, but the classic Chick-fil-A meal is centered around a solid chicken breast, covered with a thin bread coating...Cathy claims Chick-fil-A has the world's record forooking a chicken breast--four minutes. It took a long time for Chick-fil-A to get much national attention with its boneless breast sandwich. Today, many fast food restaurants offer something similar. 'We say we're the first and the best,' Cathy said."--- "Cathy Puts His Chicken Where Your Mouth Is," The Winchester Star [VA], December 19, 1983 (p. 30)Chick-Fil-A also laid foundation for today's popular shopping mall food courts:"When S. Truett Cathy started his Chick-fil-A Inc. restaurant chain 21 years ago, he had trouble convincing mall developers to lease him space. Developers then believed that eating and shopping did not mix. Cathy demolished that theory. A year after his first Chick-fil-A opened in Atlanta's Greenbriar Mall in 1967, it had the highest sales per square foot in the shopping center. Landlords still discouraged the idea in the first few years, but Cathy continued to open new outlets in malls in the late 1960s and early 1970s. He discovered that malls presented special opportunities. For one thing, Chick-fil-A could take advantage of a captive market, often luring in passers-by with free samples of chicken breast sandwiches. Locating restaurants in malls also eliminated the need for real estate selection and construction of buildings and parking lots, allowing faster growth. Today, the Atlanta-based company has 366 mall restaurants in 31 states and annual sales of $181 million. Instead of discouraging fast food companies, developers now design shopping.Now my thoughts.But after all this my Mom (not the oldest child) told me about the chicken sandwiches made by my Grandmother for my mom and her 12 siblings in the 30’s. My mom was 16, maybe 17 and the youngest would have been 2 or 3. They lived on a 70+ acre farm In Hokendauqua PA that supported the entire family besides suppling food to the Whitehall High School (a mere block away) for the lunch program. Anyway, we had roast Chicken sandwiches with iceberg lettuce and mayonnaise on toast, chicken salad sandwiches and chicken club sandwiches in the 50’s. My brothe told me he rembered eating chicken salad sandwiches in ’46 as a first grade student at St. Elizabeth’s Cahloic School in Fullerton PA. Our family loves food. We were luckily brought up in a food rich enviorment. This just came up while reminising about our youth and the food we were exposed too early on..I am positive the chicken sandwich was eaten shortly after the Earl of Sandwich ate beef between two slices and created the first “sandwich”. It’s just a logial assumption