Ain't Grandma's chicken w/ creamed spinach and stuffin'
Hell, everyone else is posting with ridiculously long titles... why not join in the fun?
(Edit: I love chicken smothered with gravy made from its own drippings. Throw in some homemade stuffing cooked in the bird the way it should be, and some creamed spinach... mmmmm.
The whole chicken roast is nothing to be intimidated by. I mix up a dry rub and stuff the majority of it under the skin, covering the breast meat liberally, and even work some under the thigh skin. Whatever is left of the rub gets dusted over the bird. The rub ingreds are never measured, but I can guestimate for you what went in.
The Rub:
2 Tbs Paprika
1 Tbs Cumin
1 Tbs Granulated Garlic
1 ts crushed Red Pepper
2 ts dried Basil
2 ts dried Oregano
1/2 ts ground mustard
1/2 ts ground ginger
1/2 ts fresh cracked black pepper
1/2 ts sea salt
The Stuffing [refer to teaser post for pic]:
6 slices white bread
3 green onion chop fine
1 stalk celery chop fine
(Edit 3 cloves garlic chop fine)
1 Tbs Montreal Chicken seasoning
6 crushed dried tabasco peppers from garden
salt and pepper to taste and shake all together in lidded container.
Once the bird is stuffed, place on rack on roasting pan and toss it in the oven preheated 275F for about three hours. Done.
The Gravy:
This is huge flavor.
1 cup chicken stock [I make mine by boiling the neck, liver, kidneys and heart for an hour]
1 Tbs flour
When the bird is done and resting, scrape off as much crusted over drippings in the pan as desired and mix in the stock. Add flour slowly till thickened stirring the whole time.
Viola!!! Awesomeness.)
Add a little heavy cream to the spinach whilst watching the gravy thicken.
The bird... done. Note: the dark spot is where I stuffed some of those home grown dried tabascos. 12 in all made it under the skin, and six in the stuffin'.
The plate. This was one hell of a meal.
Prost!
I devoured this plate in less than ten minutes. The stuffing had me wiping the brow. Awesome.