Community Greens

People of all colors discussing evergreen ideas.

Sunday Chicken

Sunday Chicken. That’s the new name of the Chicken For A Month Of Sundays series I started about a month ago. True to the original intent, I will post a chicken recipe weekly and I will highlight the technique used to prepare the dish. Since I started the series, I’ve got a lot of responses and this is what I would like to share:

  • Recipes may share names but the ingredients may vary greatly
  • Recipes that are “Quick Cooking” often use canned soups or other “prepared” ingredients
  • Recipes considered “Old Fashioned” generally take a “from the ground up” approach
  • Old Fashioned and Quick Cooking recipes can taste very differently
  • A month Sundays is a long time!

View Quick Cooking recipes as getting a hearty and healthy meal on the table as fast as you can during the week. Stretch out on the Old Fashioned recipes and prepare them when the longer prep and cooking times aren’t a problem like Saturdays when you invite friends over or for Sunday dinner! I view quick as 10 minute prep and 30 minutes or less cooking time. Old fashioned recipes often have longer prep times with lots of ingredients or sub parts and cooking times from 1-3 hours.

I’ve learned a main dish is not a meal, so I will also make side dish and vegetable recommendations. In most cases suggestions will be broad like serve Chicken Cacciatore over pasta with a salad (OK, the suggestions will be a little more descriptive and may include a recipe or two).

Sunday Chicken is a series under Community Green Cooks! and Community Greens is It Takes A Village anecdotes and growing up Morrisania stories. I realize I spent a lot of time as a kid at the dinner table and learned a lot about life there. So, Sunday Chicken may appear in either CG Cooks!, CG Grows! or Community Greens. It depends on where the post takes me and whether there was food involved. For sanity and clarity, all recipes will have a link on the Community Green Cooks! Page. Let’s start this week with COOKING CHICKEN: An overview of methods for preparing chicken. Below is my Old Fashioned Stuffed Roast Chicken recipe. Have a great Thanksgiving!

Old Fashioned Stuffed Roast Chicken

1 4- to 6-pound roasting chicken or capon
1 teaspoon Accent, Adobo or poultry seasoning
½ cup butter
½ cup onion, chopped fine
¼ cup parsley, chopped fine
6 cups day-old bread, cubed in ½-inch pieces
½ teaspoon pulverized sage
¼ teaspoon marjoram
¼ teaspoon thyme
1½ teaspoons celery seed
½ teaspoon salt
¼ teaspoon pepper
¼ cup additional melted butter (for outside of the chicken)
3 tablespoons flour
½ teaspoon paprika

1. Sprinkle the cavity of the chicken with Accent and set aside. Place the giblets in 1 cup of water in a saucepan and cook on top of the stove until they are tender. Chop them coarsely. Reserve the liquid until later.
2. Melt the butter in a large skillet; add the onion and cook until it becomes glazed. Add the parsley, bread cubes, giblets, sage, marjoram, thyme, celery seed, salt and pepper and cook over low heat, mixing well while cooking. The bread cubes should be warmed through. Add ½ cup of the giblet broth then mix until it is well distributed.
3. Spoon the filling into the neck cavity and into the large cavity with a light touch. Using skewers and string, close both openings securely. Place the chicken in a roasting pan. Mix the melted butter, flour and paprika and brush this over the outside skin of the chicken.
4. Place the chicken in a 3500 F. oven for approximately 3 hours. When it is done, the thickest portion of the breast should pierce easily with a fork and the legs should move easily in the joints.
5. Remove the chicken from the roasting pan to a hot platter. Return it to the warm oven while you make the gravy, as follows:

Place the roasting pan over low heat and add the remainder of the giblet water. This should be about ½ cup. Add an additional ¼ cup of water. Using a slotted spoon, cook and stir until you have loosened all the browned juice from the bottom of the pan. There should be sufficient thickening left from the flour that you spread on the outside of the chicken with the butter and paprika. If not, mix 2 tablespoons of flour with the water before you add it to the pan drippings. Cook until thickened, stirring all the while. Serve piping hot with the chicken. Serves 4 to 6.

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