Disclaimer: Let’s just say if I showed you the original, y'all may never look at chicken the same again.
If we couldn’t laugh, we’d cry…from laughing so hard.
This here, this is Thanksgiving planning for one, err…maybe more, should a few folks happen to stop by although we’re hoping they don’t.
Yeah, we’re terrible.
Truth is we planned the entire weekend, where we’ll be using our self-imposed “down time” as an opportunity to get stuff on our lists done from last September/October.
Yeah as in 2013.
There’s sorely neglected garden beds to attend to, new ones to build, a compost tumbler that’s been lying in wait for 2 years and perhaps a much needed, fresh coat of paint in the kitchen.
See? And y'all were stressed out about cooking…meh.
The point is y'all want to enjoy your weekend and we got you covered. Whether it’s for one, two or four.
Or planning enough leftovers for a lady and her pooch.
It’s done!
Follow this-a-way…
Need a really simple, to-good-to-be-true side for the feast?
Yep, we got you there too.
Simple Roasted Butternut Squash with Honey, Feta and Sage
Prep time: nil
Cook time: 1 hour
Yield: 1—8x8 dish
INGREDIENTS
3 lb butternut squash
1 tbsp ground mustard
1 tbsp ground ginger
1 tsp salt
6 oz sheep’s milk feta
4—5 tbsp local honey
small handful sage, finely chopped.
METHOD
Preheat oven to 350F.
Place 3 lb butternut squash, whole onto aluminum lined baking sheet.
Slide into the oven and baked for about 35 to 40 minutes until just soft. Your chef’s knife should just be able to slice thru it. Squash should still be firm.
Remove from oven and allow to cool about 30 mins to 1 hour.
Slice squash in half, remove seeds and skin.
Cut squash into large square chucks, about 1” and toss into 8x8 baking dish.
Mix together spices and salt. Gently toss squash and spice mixture.
Top with feta crumbles and bake on cheese has just started to brown about 10 mins.
Remove oven drizzle with honey and sprinkle chopped sage.
That my friends, that’s how simple is done…
On with the show.
Simple Roast Chicken
Prep time: 15 to 20 mins
Cook time: about an hour
Yield: a couple hungry folks up to 4
INGREDIENTS
1 whole chicken, about 4 lbs
A small handful of each herb, finely chopped: thyme, rosemary and sage.
1 stick unsalted butter, room temp.
another ½ stick unsalted butter for basting.
Salt
METHOD AND PREPPING THE BIRD
Make the compound butter, preferably the night before but if not that’s okay too. At least an hour, please.
Compound butter: 1 stick unsalted and a small handful of each herb: thyme, rosemary and sage, chopped. Mash herbs in with butter.
BACK TO THE BIRD:
Remove the giblets and such from the cavity of the bird.
Get ready to truss a chicken or use my lazy method: bend the wing tips back behind the shoulders. Don’t worry, they’ll stay.
Next feel around the birds ankles, which leg has a bit more meat? Alright, with a paring knife go ahead cut a small hole between the tendon and the bone, slip the opposite leg right on thru. Et volia. Bird’s ready to be rub down with compound butter.
Generously salt the cavity of the bird.
THE RUB DOWN: carefully take hold of the edge of the skin around the neck and lift gently making room between the skin and the meat for adding pats of compound butter. Be careful not to tear the skin.
After you’ve added pats of butter all under the skin, take the remaining quantity and rub down the outside of the bird. Again, be generous with the salt.
Now let’s get ready to stuff the bird…
Andouille, Mushroom and Spinach Cornbread Stuffing
Prep time: 20 mins
Cook time: same amount of time as the bird, about an hour.
Yield: serves about 4 to 6 very hungry folks
INGREDIENTS
8 cornbread muffins
(The day before: I made cornbread muffins, used Martha White yellow cornmeal, and followed the recipe on the side of the bag and adding 2 seeded, chopped jalapenos as well as four ounces of shredded smoked gouda)
2 tbsp bacon grease
4 cloves garlic, minced
1 medium yellow onions, finely chopped
¼ cup white wine
4 oz crimini mushrooms, sliced
10 ounces fresh spinach
½ lb andouille, sliced
1 small handful of each herb, finely chopped: tarragon, thyme, rosemary and sage
1 ½ cups chicken broth
METHOD
In a large bowl go ahead and break up cornbread muffins. Set aside.
In a large skillet over medium high heat, add 2 tbsp bacon grease.
Swirl pan until well coated.
Add in sliced andouille and cook until a bit brown and a nice crust has formed around the edges. Remove sausage from skillet, set aside.
In same skillet, add in onions and garlic and sauté till translucent. Add in white wine and mushrooms. Reduce heat, cover and let sweat for about 5 mins. Add in spinach, cover and sweat until just wilted.
Grab the bowl of cornbread muffins, add in andouille and sautéed onion, garlic, mushroom and spinach mixture.
Add a ½ cup of broth at a time to cornbread stuffing mixture until desired texture is achieved.
Now break out the 9x13 baking dish, grab the bird and loosely stuff the cavity of the bird with dressing. Place stuffed bird in center of baking dish and add remaining dressing to the dish.
Slide dish into preheated 375F oven for 30 mins.
Basting the bird with melted butter as needed.
After 30 minutes, crank the oven up to 450F and cook for another 20-25 minutes.
How to tell when the bird’s done?
With the tip of a small knife or skewer poke around the fat part of the thigh. If the liquid runs out clear—not pink or red—as they say, your goose, ahem, your bird is done!