It’s Thanksgiving. We’re all scouring the web looking for a recipe for the most succulent bird.
A typical Thanksgiving meal includes sweet potato pie with a side of crazy, turkey topped with family dysfunction and inappropriate innuendo that even makes the kids table blush.
So if you’re looking for something to derail the conversation from going a fowl, try chicken.
If you’re having a smaller soiree it’s the perfect remedy to a big bird that’s always dry. You’re always stuck with the Turkey Tupperware party for weeks after. You’ve wasted time and money and even mowed down a few of the elderly in an attempt to secure the last bird at the grocery store.
Take our advice, pick a smaller chicken and use this doB original recipe for something your friends and family will happily gobble up this Thanksgiving. It’s delicious, juicy and tender.
Now will you please pass the potatoes with a side of unsolicited advice…
NANAS’ ROASTED CHICKEN
1 3 to 4 lb. CHICKEN (Perdue preferred——they are healthier now)
1 STICK SALTED MELTED BUTTER—– ½ lb.
2 TBS SESAME SEED OIL
3 TBS SOY SAUCE
1 TSP HOT OIL
2 TSP SALT
1 TSP PEPPER
FEW SHAKES CELERY SALT, CURRY POWDER, ONION SALT
RINSE BIRD IN COLD WATER AND PAT DRY.
COMBINE BUTTER, SOY SAUCE, SESAME OIL AND HOT OIL. BRUSH OVER BIRD AND SALT ALL OVER. PUT ONION INSIDE AND BAKE IN 350 OVEN FOR APPROXIMATELY 2 HOURS ON BOTTOM RACK. MAY SURROUND WITH POTATOES BEFORE BAKING.
GRANDMA FANNIES’ STUFFING
1 LOAF STALE OR TOASTED WHITE BREAD
3 RAW PEELED CARROTS
2 CELERY STICKS PEELED
1 SMALL WHITE ONION
3/4 TSP SALT, FEW SHAKES OF PEPPER
4 TBS MELTED BUTTER
2 EGGS BEATEN
GRATE BREAD, CARROTS, CELERY AND ONION SEPERATELY. SAUTE VEGETABLES IN TWO TBS BUTTER FOR 3 MINUTES. ADD TO BREAD CRUMBS AND STIR WELL. ADD TWO EGGS AND REMAINING MELTED BUTTER. MIX WELL AND STUFF BIRD.
MUSHROOM CHICKEN GRAVY
2 STICKS SALTED BUTTER (16OZ)
3 HEAPING TBS FLOUR
4 CUPS CHICKEN BROTH
2 PACKS SLICED BUTTON MUSHROOMS (16OZ)
1 TSP WORCESTERSHIRE SAUCE
SALT AND PEPPER TO TASTE
DRIPPINGS FROM CHICKEN
BROWN MUSHROOMS IN 1 STICK MELTED BUTTER ON LOW HEAT. IN ANOTHER PAN MELT REMAINING BUTTER . WHEN MELTED COMPLETELY REMOVE FROM HEAT AND WISK IN FLOUR ONE TBS. AT A TIME UNTIL ALL LUMPS ARE GONE. RETURN TO LOW FLAME AND ADD BROTH ONE CUP AT A TIME WISKING UNTIL GRAVY IS SMOOTH. CONTINUE COOKING ON LOW FOR 10 OR 15 MINUTES AND ADD WORCESTERSHIRE SAUCE MUSHROOMS AND SALT AND PEPPER IF NEEDED. COOK ANOTHER 5 MINUTES. ADD SOME OF THE CHICKEN DRIPPING AND COOK 5 MORE MINUTES. HEAT WHEN READY TO SERVE. GREAT ON STUFFING, POTATOES AS WELL AS THE CHICKEN.
