These cloudy, rainy days demand
some old fashioned comfort food.
Roast Chicken will always fill the bill.
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| Roast Chicken, Cornbread Stuffing and Mashed Sweet Potatoes |
My recipe is nothing new or secret...and I believe the first time I saw this was way back in the 60's or 70's on Julia Child. She was the master of simple creation.
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| Remove backbone, flatten and remove breast bones and cartilage |
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| Brine chicken for one hour in a half cup dissolved salt in water to cover |
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| Loosen all skin and carefully place stuffing under skin |
I was in a hurry today, so I used a boxed cornbread stuffing mix.
Please feel free to make your own favorite stuffing.
Please feel free to make your own favorite stuffing.
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Smooth skin surface with you hands. Cover skin with butter...your hand work
best. Season with Pepper and Poultry Seasoning. I don't use any
salt since the chicken has been brined.
Into the 350F oven for 55 to 60 minutes or until golden brown.
I like to use the convection roast setting on the oven...makes for a nice crispy skin.
I like to use the convection roast setting on the oven...makes for a nice crispy skin.
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| After removing from oven, allow to rest for 20 minutes. |
While the roast chicken is resting, covered, I make a simple gravy
from the pan drippings. Mash the sweet potatoes and now we are ready to plate. Enjoy!
from the pan drippings. Mash the sweet potatoes and now we are ready to plate. Enjoy!
Bon Appétit and Enjoy
YOUR Wonderful World!
2 comments:
Roast chicken your way looks fantastic. We rarely if ever have a roasted chicken, and I'm not sure why - I love the idea of putting the dressing under the skin.
That looks like the perfect comfort meal. The stuffing under the skin must make the roasted chicken extra flavorful.
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