Vincent Price Friday Chicken

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 375°F.
  • 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.
  • Finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
  • Cut the crusts from the bread; discard crusts (or reserve for some other dish).
  • 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.
  • 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).
  • Insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
  • Take a shallow roasting pan with a rack and place the capon breast-up on the rack.
  • Rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • Roast at 375° for 45 minutes, basting frequently with the pan juices.
  • 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.
  • Remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
  • Source: "A Treasury of Great Recipes" posted by Michael in Phoenix at Gail's Recipe Swap.
Advertisement