Thursday, November 09, 2006

Roast Chicken, Stuffing, Mashed Potatoes and Brussel Sprouts

This is a fairly common meal with a couple twists. First, the bird is cooked on the Weber and the juices caught in a drip pan are used to make the roux for the gravy. Second, the stuffing was made from leftover dried bread and corn bread. Make some stock by simmering the giblets with a carrot, celery and small onion in 1 qt. of water. Add spices as you wish; we like sage and thyme. Simmer this while the chicken cooks....about 90 min for a 5-6 lb bird. Finally, we use a meat thermometer which is placed in the stuffing rather than the meat of the bird. When the chicken is done, put the drippings in a sauce pan, mix in some flour (the amount depends on how much liquid you have). Warm gently until bubbley then dilute with the stock until you reach the consistancy you wish. Salt and pepper to taste. We served our chicken and stuffing with mashed potatoes and sauted slice brussel sprouts which have appeared here before. We had a chilled dry white wine with it.



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