Momma’s Sunday Chicken2014-08-10
- Course: Main Dishes
- Yield : 2
- Servings : 2
- Prep Time : 40m
- Cook Time : 50m
- Ready In : 1:30 h
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eduation.yahoo.com relates that the Cornish chicken, a breed of poultry that originated in Cornwall, England, gained prominence only after it was established in the United States. Its body shape is quite different from that of other chickens. Both males and females have short legs and broad muscular breasts.
The stuffing used in this recipe brings out a nice flavor to this already delectable meat. You can actually use this stuffing and recipe for virtually any type of fowl.
- 1 large baking fryer or 2 - 4 Cornish chickens
- 1 sweet banana pepper
- 1 small bell pepper sliced thinly
- 1 red or yellow onion thinly sliced
- 1/4 cup vegetable or olive oil
- 1 teaspoon Season All
- 1 teaspoon onion powder
- 1 teaspoon garlic granules or powder
- 1 tsp red pepper or to taste (optional)
- 1 tsp white pepper (optional)
- 2 to 4 tablespoon butter
Rinse the chicken and pat dry with paper towels. In a small bowl add the oil and combine with the Season All, pepper, onion and garlic powder.
Slide your hand under the skin and carefully lift the skin gently to avoid tearing. If needed scissors could be used to separate the membrane.
Slather the chicken inside and out and under the skin with the oily mixture.
Slide in any variation as much of the slices of onions and the green and banana peppers under the skin as you can.
Any remaining vegetables, insert inside the chicken cavity.
Place the chicken on a wire rack in a roasting pan, dot with butter and roast the chicken in the preheated 350 degree oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
Or bake a little longer if you like crispy chicken.
To make gravy, add water to the rendered juices. The stuffing may also be added to the gravy.