Vertical Roasted Chicken
Many people have been asking me for a beer can chicken recipe. I have roasted chickens in a vertical roasting pan, but have just used water or fruit juice, so I can’t personally vouch for this but it does sound yummy! This recipe is based on one from allrecipes.com and is for a 4 pound whole chicken. That’s more the size of commercial roasters, not ours which get bigger in their extra few weeks of life, strolling around the meadow. I would think the timing could be adjusted by using the roasting chart in the Roast Chicken recipe. A good...
read moreBuchanan Boys’ (and Girl!) Favourite Stuffing Recipe
We have made this recipe times 8 for huge family dinners using multiple chickens and lots of leftover stuffing and it still works just fine. Ingredients: ½ C. chopped onion. ½ C. chopped celery. ¼ C. butter or margarine. 3 C. bread squares or coarse crumbs. 1 tsp. salt. 1 ½ + tsp. poultry seasoning. few grains of pepper. ¼ C. + water. Method: Make crumbs, mix with seasonings. Brown onion and celery in margarine. Pour this over crumbs and mix. Add water and mix well. Sometimes I add some chopped up apple to this and that tastes great...
read moreRoast Chicken
We normally roast our chickens pretty simply, basted with butter and sometimes lemon juice as well. Here is a roasting chart for stuffed whole chickens, at 325 degrees: (For unstuffed chicken, roast about ½ hour less) 4 – 6 1/2 lb. chicken — 2 ½ to 3 ½ hours. 6 ½ – 8 lb. chicken – 3 ½ to 4 ½ hours.
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