bread, meat, potato (and no microwaves!)
11-18-2008, 01:25 AM
#1
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Join Date: Apr 2006
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bread, meat, potato (and no microwaves!)
alright, chicken, potatoes, stuffing. simple as ----, just takes 2 hours out of your day
3/4 a stick of margarine with 1 can of chicken broth and 1/2 can of water. add in diced onions and celery
and your spices
(black pepper, thyme, rosemary, sage) not pictured is marjoram, white pepper, wet chicken bullion (lower sodium, way more flavor)
boil till the onions are see-through. celery will be done before the onions anways
while waiting, we cut up the bread. (chicken has been in a pot boiling because it was a 10lb frozen bag and i needed to break it up)
(insert picture here my phone was corrupting pictures) get a big bowl. dump in your bread. add 2c breadcrumbs, 3 eggs, and mix up. then dump your stuffing broth over the bread, mix it up a bit. it will be wet, don't worry. it'll cook out. put into an oven for 30mins covered at 400º, uncover and cook for another 20 or until it starts to crisp up on top and sides
next peel about 3lbs of potatoes. doesn't matter what, red potatoes need no peeling. these are just pennsylvania local crop
dice them, and put into a big deep ------ pan, like your moms vaginal cavity. throw about 1/2c of water into the bottom, and layer some butter or margarine on top your chicken is going in here too
now we add some spices to the potatoes. paprika, chili powder, garlic, and white/black pepper blend
we layer the chicken 1/4's on top of the potatoes, and add some black pepper/season salt/sage to the chicken. not much went into the chicken department. cover the deep pan and put into the oven too (stuffing can go below the chicken, or vice versa, just make note the bottom will cook slower, but the pan itself will be hotter)
chicken post-cooking
stuffing post-cooking
potatoes post-cooking (glitchy image, my phone is beat to ---- and back)
and the final deal! (kernel sweet corn not pictured)
3/4 a stick of margarine with 1 can of chicken broth and 1/2 can of water. add in diced onions and celery
and your spices
(black pepper, thyme, rosemary, sage) not pictured is marjoram, white pepper, wet chicken bullion (lower sodium, way more flavor)
boil till the onions are see-through. celery will be done before the onions anways
while waiting, we cut up the bread. (chicken has been in a pot boiling because it was a 10lb frozen bag and i needed to break it up)
(insert picture here my phone was corrupting pictures) get a big bowl. dump in your bread. add 2c breadcrumbs, 3 eggs, and mix up. then dump your stuffing broth over the bread, mix it up a bit. it will be wet, don't worry. it'll cook out. put into an oven for 30mins covered at 400º, uncover and cook for another 20 or until it starts to crisp up on top and sides
next peel about 3lbs of potatoes. doesn't matter what, red potatoes need no peeling. these are just pennsylvania local crop
dice them, and put into a big deep ------ pan, like your moms vaginal cavity. throw about 1/2c of water into the bottom, and layer some butter or margarine on top your chicken is going in here too
now we add some spices to the potatoes. paprika, chili powder, garlic, and white/black pepper blend
we layer the chicken 1/4's on top of the potatoes, and add some black pepper/season salt/sage to the chicken. not much went into the chicken department. cover the deep pan and put into the oven too (stuffing can go below the chicken, or vice versa, just make note the bottom will cook slower, but the pan itself will be hotter)
chicken post-cooking
stuffing post-cooking
potatoes post-cooking (glitchy image, my phone is beat to ---- and back)
and the final deal! (kernel sweet corn not pictured)
11-18-2008, 04:08 PM
#7
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Thread Starter
Join Date: Apr 2006
Posts: 0
Re: bread, meat, potato (and no microwaves!)
Originally Posted by Tough-guy
What's the cook time on the chicken and 'taters? What's the cook time on the stuffing?
stuffing was 30 covered (375 or 400 i dont remember either), 15-20 uncovered on higher heat (435)
