On yesterday’s menu was roast chicken. We had two pre-roasted hens to work with. It wasn’t enough.
If you know me, you know that I must be fully busy in the kitchen for at least two hours in order to be satisfied with the finished project. Unfortunately, “Microwave two minutes for every half-pound serving” didn’t add up to 120 minutes.
So I made stuffing.
I feel bad that I didn’t get any pictures of this, but I think the recipe is fairly self explanatory. Comment if you have any questions!
abt. 1-2 tbsp Olive Oil
1 Red Onion, diced
3 slices of bread, toasted dark, but not fully burnt
2 tbsp butter
Either sage or Bouquet Garni (Penzeys spices), to taste
Salt and Pepper, to taste
1 (or two) store-bought, pre-roasted chicken(s)
Preheat oven to 325 degrees Fahrenheit
1. Swirl a bit of olive oil in a deep skillet, and saute the red onion until it is soft and slightly brown. Set aside.
2. Beat the egg in a medium-sized mixing bowl. Cut the bread into small cubes and add.
3. Cut a whole lemon in half. Grate as much of it as you can, and squeeze the rest out. You will have both juice and zest. Add to the bowl.
4. Add the rest of the ingredients (minus the chicken) to the bowl. Mix well.
5. Put the onions back on the heat. Pour the contents of the mixing bowl into the skillet, and saute. Stuffing is done when slightly browned.
Note: Because of the egg, the stuffing will act a little like an omelet and stick together. Use a spatula to cut it into small pieces, and to keep it loose.
6. Place your chicken(s) in a deep-bottomed glass pan. Surround with stuffing. Place small chunks of butter all over the chicken and stuffing, and season with salt, pepper, and sage/Bouquet Garni.
7. Bake for ten minutes. Serve immediately.
Before I end the post, I have a bit of news. Last night, when I made this, I made too much chicken. As opposed to only cooking one roast chicken, I made two, which we are now laden with. In the coming days, I’ll be posting several chicken recipes, to use up the rest.
My grandparents,who grew up during the Depression, don’t let anything go to waste. Tomorrow’s recipe will use the bones, gristly, and tough bits- so save them!