sca-cooks Roast Chicken

[Sue Wensel]

> Derdriu wrote:
> 
> Can you roast a chicken?  Can you make a soup?  If so, then you are
> well on
> your way to period cooking.
> 
> I was planning on roasting a chicken this weekend.  Now, mundanely, I
> would either stuff it with bread stuffing, or some carrots, celery, onion,
> garlic and maybe some fresh herb.
> 
> But, now, after being on this list (gosh, has it only been since
> Wednesday??!) I would like to make this a "period" chicken.  Any and all
> suggestions and/or  receipts will be appreciated!  (but i will NOT hang it
> upside down under my crabapple tree! ;-)
> 
> Janine

Markham has a wonderful stuffing.

I use:

1/2 cup of cream (usually whipping, but sometimes heavy)
2 egg yolks
nuts, currants, and/or raisins
Cinnamon, nutmeg and clove to taste
Touch of salt
Touch of sugar
Finely ground breadcrumbs to make doughy, but not crumbly

This stuffs a 4-5 lb roaster fairly well.  It swells some, but makes a very
dense, moist stuffing.

Caveat:  I am at work, typing this from memory.  My style of cooking relies
*very* heavily on tactile sensation and smell.  I don't measure because that
can just confuse me: I tend to work in something like ratios.

Derdriu
(swensel at brandegee.lm.com:  If you want more info on this, just call me
tonight at 412-661-8209)
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