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 chicken 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.