Activity

  • Vel Hobbs posted an update in the group Group logo of Home Cookin'Home Cookin' 6 months ago

    FANCY ROAST CHICKEN DINNER …

    FOR THE ROAST CHICKEN:
    (3) cups seasoned bread stuffing
    (1) roasting chicken (about 7#’s)
    (1) teaspoon salt
    (1) teaspoon black pepper

    ROASTING THE CHICKEN: Preheat oven to 350 Degrees F. Prepare stuffing according to package directions. Sprinkle chicken with salt and pepper. Spoon stuffing into cavity. Tie legs together. Place chicken on rack in a roasting pan. Roast until meat thermometer inserted in thickest part of thigh registers 180 degrees F: about (2) hours.

    FOR THE ROAST GARLIC:
    (4) tablespoons melted butter
    (1/4) cup olive oil
    (3) heads of garlic

    ROASTING THE GARLIC: to roast the garlic; in a small bowl combine butter and olive oil. Cut garlic heads in half; do not peel. Brush butter mixture over cut garlic heads. Place garlic on a small baking sheet. Roast alongside chicken.

    FOR THE VEGETABLE BUNDLES:
    (1) large carrot
    (1) pound green beans, steamed
    (1) bunch green onions: stalks only, blanched

    MAKING THE VEGETABLE BUNDLES: fill a medium bowl with ice water. Using a vegetable peeler or a sharp paring knife, peel carrot into very thin strips. In a small saucepan, bring water to a boil. Drop carrot strips into boiling water until they become limp – about (10) seconds. Remove carrot strips and plunge into ice water. Set aside. Gather some green beans (about a single serving); wrap a carrot strip around each bunch and tie with blanched green onion stalk.

    SERVING THE CHICKEN: transfer chicken to serving platter; let stand for about (15) minutes before carving. Arrange green bean bundles around chicken. Place roasted garlic heads on a small decorative plate.

    VEGETABLE PREP TIPS:

    TO STEAM GREEN BEANS: bring a little water to a boil in a large saucepan. Place green beans into a steamer basket and place basket in pan. Steam, covered, just until tender: about (5) minutes.

    TO BLANCH GREEN ONION STALKS: plunge onion stalks into boiling water until they become limp: about (5) seconds. Plunge into ice water and drain.

Skip to toolbar