"Recipes are meant to be shared"...Ann Thibeault

Tuesday, April 14, 2009

Traditional Roast Chicken Dinner or..............

........a condemned man's last meal. This is the dinner that Moe said he would request if he knew it would be his last meal. Roast Chicken, Mashed potatoes, Stuffing/dressing Rutabaga and buttered peas.

The chicken was presalted using Judy Roger's Zuni Cafe Method. And roasted using Barbara Kafka's High Heat method.

Just preheat the oven to 500°F. Place the chic
ken in a shallow roasting pan then into the oven. After about 10 minutes give the roasting pan a little shake to make sure the chicken isn't sticking, and then roast for about 45 to 50 minutes. That is all the time you need for a 3 to 4 pound chicken.

Larger chickens will take a little longer. Approximately 10 minutes per extra pound. Let the chicken rest while you make the gravy and cook the vegetables.

Instead of regular stuffing/dressing I made a favourite, my version of a German Serviettenknoedel, basically a large bread dumpling. I use my basic bread stuffing (bread, onions, celery, sage, parsley, salt, pepper, butter, chicken broth) but with the addition of eggs. The moist mixture is then placed on buttered cheese cloth, rolled tightly, tied and then poached in a large pot of water. I season the water with chicken bouillon. Simmered for about 45 to 60 minutes. Removed from the water and cooled for a few minutes and then unwrap and sliced. Goes wonderful with roast chicken, turkey and pork. I also like it served with pot roast. Anything with gravy.


  1. The last time I roasted a chicken, I used your pre-salted method (I always use the high-heat method of roasting, too). It was great! I'm definitely interested in the dressing recipe. I'll have to try that next time. Everything looks delicious, Ann!

  2. This dinner looks glorious, but I screeched to a half when you talked about the German Serviettenknoedel. My mother (who is gone now) was from Bavaria. I've been blogging about my attempts to recreate and document her recipes. I've never heard of this, but I'm totally fascinated! I make Bavarian Semel Knoedel, and this sounds similar. Love it! What a brilliant idea alternative to stuffing.


  3. I like your using cheesecloth instead of foil or a dish towel. There is a restaurant in
    Vienna called "Zum boemische Kuchl". (Bohemian Kitchen) that we often eat at. They serve Servietten Knoedel that are to die for! I cannot find that recipe. I have spoken to the chef's wife but
    I cannot get the secret ingredient. When I go back in the Spring, I will bribe her to give me the recipe. Thanks for the cheesecloth tip!


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