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    You are in: Home / Recipes / Vincent Price Friday Chicken Recipe
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    Vincent Price Friday Chicken

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    20 mins

    2 hrs 15 mins

    Julesong's Note:

    Adapted from "A Treasury of Great Recipes" by Mary and Vincent Price, published in 1965 - an excellent cookbook! Mr. Price says that the recipe got its name because it was usually made on Friday (their cooking and baking day) and then was eaten cold over the weekend.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      Take the capon or chicken and loosen the skin by sliding your hand under the skin around the thighs and breast meat, tearing the connective tissue from the upper layer.
    3. 3
      Finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
    4. 4
      Cut the crusts from the bread; discard crusts (or reserve for some other dish).
    5. 5
      Sprinkle the bread with the water and let it sit for 3 minutes; squeeze the excess water from the slices, and crumble or roughly chop into pieces.
    6. 6
      To make the stuffing, thoroughly combine the moistened bread with the parsley, eggs, 1 teaspoon salt, 1/4 teaspoon pepper, thyme or sage, and grated onion (together with the onion juice).
    7. 7
      Insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
    8. 8
      Take a shallow roasting pan with a rack and place the capon breast-up on the rack.
    9. 9
      Rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
    10. 10
      Roast at 375° for 45 minutes, basting frequently with the pan juices.
    11. 11
      Reduce the temperature to 350° and roast for an additional 1 hour, basting every 20 minutes, then carefully turn the capon over onto the breast and cook for another 15 minutes to brown the meat on the back.
    12. 12
      Remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
    13. 13
      Source: "A Treasury of Great Recipes" posted by Michael in Phoenix at Gail's Recipe Swap.

    Ratings & Reviews:

    • on August 04, 2005


      Very good recipe. Thank you! Margie

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vincent Price Friday Chicken

    Serving Size: 1 (641 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1486.6
    Calories from Fat 988
    Total Fat 109.8 g
    Saturated Fat 37.1 g
    Cholesterol 578.9 mg
    Sodium 1314.6 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 0.8 g
    Sugars 1.7 g
    Protein 105.6 g

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