15 chickens
in each crate. My grandmother would then go to the crates and feel a chicken’s breast for fullness. She would then call the owner of the market who wore a white lab type coat. He took the chicken my grandmother had chosen and went to the back of the store. My mother being very young and curious peeked in the back door and watched what happened next. I am not going to get as graphic as my mom did when she told me this story, but let us just say that the chicken was killed, cleaned, and the feathers were taken off. The man would then place the chicken in a paper bag, and now it was ready to be prepared for dinner that night. There were no freezers at that time, so all the food had to be bought daily. There are still today some cities that have live poultry markets, but I still prefer to go to my local Stop and Shop and get my chicken there. As they say, “we have come a long way baby,” since the 1930’s.
1943 grandma
Julia, my mom,
Ingredients
3 1/2 to
4 pounds whole chicken or cut up pieces
2-3 yellow
onion, chopped into 1 inch wedges
4-6 potatoes,
peeled and cut into 1 inch chunks (white or sweet)
1/4 cup
vegetable oil (enough to just coat the chicken)
Drainfatfrompan. Add to panalongwithhalf of thechicken broth. Using potatomasher or hand blender, mashseveral times to break up abouthalf of thepotatoes
This recipe, fromthe Kitchn, is for a simple chickenandpotatoesroastedtogether on a sheet pan. Using your hands or apair of tongs, flip and move thechickenandpotatoesaround until each piece is evenly coatedwiththe mixture
traveling, so he missed the first squashfrom our garden. I havearecipe I'm working on - withthetraditional red, white and blue theme - so I hope this one comes out
I add in sweet potatoesandpearl or cipollini onions to absorbthesauce, which is well seasonedwithsageand chives fromthegarden to createbalanceandcharactermaking this a comforting one-dish mealthat does not need much attention
Remove from ove andallow to cool slightly. Theyare stuffed withchicken, sauteedonionsandgarlic (love this stuff), cheese, greek yogurt and tons of basil
I had tried thesea while backand fell in love withtheflavorandtaste of theVegetarianBeans. I used the PERDUE® Crispy Chicken Strips, my favorite frozen Chicken to prepare
There is a little piece of skin underneaththemain skin thatseparatesthe thigh meatfromthebreastmeat, just break through this partand don't be afraid of tearingthemain skin because you won't
Cover thepotatoeswithaluminum foil, roast in the oven withthechicken for an hour andahalf, also removing thealuminum foil afteraboutan hour, leavingthem open to roast properly for theremaining time
When comfort food is needed, bakedchickenwithgarlicandParmesan is the perfect fix. Dip eachchickenbreast into the oil andgarlic mixture andthen roll in thebread crumb mixture
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