Roast Chicken Dinner

The Recipe that I used is from my new cook book Forgotten Skills of cooking by Dariana Allen. The recipe called for a 4 1/2lb chicken but we had almost 6 lb chicken from Jeff's parents farm so we used that. The chicken just took a little longer to cook. The recipe also called for stuffing but I didn't use there recipe I used my grandma's stuffing recipe and it was fantastic.

Recipe:

Preheat oven to 350 

weigh the chicken and calculate 20 min per pound and 20 minutes for cooking.

remove the wishbone from the neck for easy carving later (optional) and tuck the wing points underneath the chicken to make a neat shape. 

set aside while making the stuffing.

Stuffing- for a 4 lb bird 

4 cups dried bread crumbs 

melt 1/3 cup fat (butter if you don't have fat) in a skillet 

add 1/4 cup finely minced onion and cook until yellow

stir in some bread crumbs and heat, stirring to prevent excessive browning 

turn into a deep bowl and mix in lightly 

1/2 cup chopped celery

2 tsp. salt, 1/4 tsp pepper, 1 tsp poultry seasoning

remaining bread crumbs and a little water

now fill the bird with the stuffing that you have made and season the outside of the chicken with butter, salt and freshly ground black pepper.

cook the chicken to your calculated time .  While the chicken is cooking baste it a few times with the juices from the chicken in your roasting pan. To test if its done, prick the thickest part at the base of the thigh and examen the juices: there should be no trace of pink when its done.

We made Mashed potatoes to go with the chicken and stuffing, and Jeff also made some gravy. Not a very colorful but it sure did taste good especially the stuffing!