Supper club is back on, after several weeks of sick kids. At my house, which is good and bad. Good because it lets me cook, bad because it means I have to do dishes. I had planned to have one of my guy friends over to start testing out my sandwiches this week, but that fell through. So the loaf of bread I bought was going stale. Solution: Bread Pudding! And I had a whole chicken in the freezer that I must have bought on a whim. I don't know why, since I don't cook or eat whole chicken. But with those left overs I had enough inspiration. The recipes and cooking techniques were pretty basic. Roast chicken and bread pudding (a version of stuffing) don't get more straight-from-the-farm than that.
The meal was great. And it made the apartment smell wonderful. I cooked without recipes again, so I was pretty happy that it all turned out so well. Especially since I guessed on the time it would take the chicken to cook. But the chicken turned out perfectly golden brown, the potatoes that I used as a roasting rack, since I didn't have one, absorbed the butter very nicely. And the pan sauce was very rich, perhaps due to all the butter I used to baste the chicken......
In all, I think it was a hit. Especially since chicken and mushroom-based things are the stand-bys for the Condon household and of course everything is better with bacon.
Herb Butter Roasted Chicken over Potatoes and Onions
1 whole chicken
2 Baking Potatoes - cut into 2in squares or larger
1 Whole Onion - cut into quarters, root still attached
1C White Wine
2C Chicken Stock
Mix butter, herbs, 1t Salt, 1/2t Pepper together.
Mushroom Bacon Bread Pudding
Will finish later..... Time to go play with the baby!