Chicken And Game
Roasting is still one of the most ways of serving chicken. For nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking through best chicken recipes.
Pot Roast Of Chicken
Recipe Of Pot Roast Of Chicken
Ingredients
Weigh the roasting chicken to ascertain the cooking time .Heat 50 g/2 oz (¼ cup) butter or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid.
If cooking Chicken in sauce pan :
calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables.
If cooking Chicken in the casserole in the oven:
Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.
Basic Bread Stuffing
Recipe
Ingredients
YIELD : 50 portions EACH PORTION : 3 oz
scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving
1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon
Step One To Prepare Basic Bread Stuffing
| INGREDIENTS | QUANTITY |
| Bread 2 to 4 days old | 6 lb |
Method
1. Trim bread removing crusts and cut it in cubes and soak it in cold water and then drain it. |
Step Two To Prepare Basic Bread Stuffing
| INGREDIENTS | QUANTITY |
| Celery chopped Onions chopped Butter Or salad oil or Bacon fat | 1 lb 3 lb 12 oz |
Method
| 2 . Saute celery and onions in fat until tender |
Step Three To Prepare Basic Bread Stuffing
| INGREDIENTS | QUANTITY |
| Poultry Seasoning Salt Sage Parsley Chopped | 3/4 oz 1 ½ oz ¾ oz 1 ½ oz |
Method
3. Combine vegetables, seasoning and bread and toss lightly to blend. 4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F for 1 hour. |
Chestnut Dressing No 1
Recipe
Ingredients
YIELD: 50 portion EACH PORTION : 4 to 5 oz
scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving
1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon
| INGREDIENTS | QUANTITY |
| Celery diced small onions chopped medium Bacon fat Or sausage fat Fresh bread crumbs Milk eggs whole beaten Parsley chopped Black pepper Chestnuts cooked peeled, coarsely chopped Salt | 2 lb 4 lb 1 pt 4 qt 2 qt 8 3 oz 2 tsp 3 lb to taste |
Method
1. Saute celery and onions in fat until soft.Mix crumbs milk and eggs together. Add onions parsley chestnut salt and pepper.Mix well. 2. Put dressing in greased baking pan and cover with a sheet of greased paper. 3. Bake at 300°F for 45 minutes. |
Note: When using dried chestnuts soak them overnight before cooking
Chestnut Dressing No 2
Recipe
Ingredients
scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving
1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon
YIELD: 50 portions EACH PORTION: about 3 ½ oz
| INGREDIENTS | QUANTITY |
| Onions finely minced Bacon fat Dry white bread cubed Chicken stock hot Eggs whole beaten Parsley chopped Black pepper Sage ground Chestnuts cooked peeled chopped Salt | 4 lb 1 pt 4 qt 1 ½ qt 6 3 oz 2 tsp 1 tbsp 3 lb to taste |
Method
1. Saute onions in fat until soft.Mix bread cubes ,chicken stock and eggs together.Add onions, parsley, chestnuts, sage, salt and pepper. 2. Put in greased baking pan and cover it with sheet of greased paper. 3. Bake at 350°F for 45 minutes. |