I'm sure we've all 'adjusted' our secret recipes from home for what's available here. Well, I have a pretty damn good 'Christmas Chicken' recipe I just threw together..
All you need is an oven/range that can fit a 2kg chicken, 3 hours, and an opiate; I recommend a bottle of wine or a joint.. or both.
GJGuyJean's Gaijin Christmas Chicken
Makes..
Whole Chicken (2kg)
Stuffing
Gravy
Mashed Potatos
Broccoli
String Beans
Prepare Stuffing (reduce accordingly):
http://www.recipezaar.com/Classic-Easy-Turkey-Stuffing-136036
Ingredients
1/4-1/2 lb bacon, chopped
3/4 cup butter
3 stalks celery, chopped
2 medium onions, chopped
2 tablespoons fresh minced garlic (or to taste)
14 cups bread cubes (must be stale but still soft and cut into about 1/2-inch cubes)
2 teaspoons poultry seasoning or rubbed sage (to taste)
2 teaspoons seasoning salt
black pepper
1 cup low sodium chicken broth (you might use more than 1 cup) (made from consome and baked chicken drippings)
1 1/4 cups dried cranberries (optional but really good to add)
Directions:
In a large frypan fry the bacon until crisp; (do not drain the drippings) remove and crumble; set aside.
Add 3/4 cup butter (no less than 3/4 cup!) to the bacon drippings and melt.
Add in chopped celery, onions and garlic; sauté until tender.
Add HALF of the bread cubes to the butter; stir to coat, and keep stirring with a wooden spoon until the bread cubes are lightly browned and the butter is absorbed.
Transfer to a large bowl (or finish in the frypan, if you have a large enough frypan to hold all ingredients) and add in remaining bread cubes, salt, pepper and poultry seasoning or sage (if using).
Add in crumbled bacon and the cranberries or other ingredients that you choose to use; mix to combine.
Drizzle with the chicken broth (mixing with a wooden spoon) until you have reached the desired moistness, you might have to add in more than 1 cup, but do not add in too much or your bread will become too "soggy".
Prepare Consome for gravy and stuffing
- 2 cubes chicken consome in 4 or 5 cups hot water, let cool
Bake your chicken...
http://ezinearticles.com/?Quick-and-Easy-Turkey-Stuffing-Recipe-Tips&id=363366
An un-stuffed bird requires less cooking time, leaving the breast meat more moist. You can still make the bird recipe flavorful by placing onions, apples and rosemary leaves in the cavity...
Procedures:
- (Chicken) Wash thawed chicken (2kg) - make sure your 'oven-range' can fit this bird
- (Chicken) Pat-dry with paper towel
- (Chicken) Rub down with olive oil, salt, and black pepper
- (Chicken) Stuff with quartered onion (1), apple (half), and rosemary (handful)
- (Chicken) Place in pre-heated oven/range at 180 C
- (Chicken) Bake for 90 minutes
- (Chicken, Gravy) After 45 minutes, pour 1 cup hot water in basin
- (Chicken, Stuffing) After 1 hour drain drippings from basin. Mix with 'prepared consome'; place 'prepared stuffing' around chicken in pan. 30 minutes remain..
Start preparing gravy & boil potatoes:
http://www.ifood.tv/recipe/homemade_chicken_gravy
- (Gravy) Use chicken drippings/consome mixture, and follow video directions to make gravy (20 minutes)..
- (Broccoli, string beans, potatoes) Steam your veggies, mash your potatoes
- (Chicken, Stuffing) After 1 hour 30 minutes, remove stuffing - place in serving bowl. Remove chicken - let cool for 10 minutes
- Carve, eat, drink, and be merry!
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and good idea!.. Like a western style Peking Duck feast.. 'Canberra Chicken'? 