Amish Wedding Chicken Roast Food

AMISH WEDDING CHICKEN ROAST

Steps:

• Roast the chicken and remove the meat from the bones. Cut chicken into small bite-sized pieces. Set aside.
• Cut a loaf of bread into small cubes. Place the cubes onto a large baking tray and toast them for about 20 - 25 min at 350°.
• Finely chop the celery and onion (either with a knife or in a chopper). Add, eggs, milk, and seasonings. Mix.
• Melt butter and continue cooking until lightly browned.
• Pour toasted bread cubes into a large bowl, pour the celery and onion mixture and brown butter over the top. Mix. Add the chicken and mix well.
• Place in a well-greased roast pan and cover.
• Bake at 250° for 1 1/2 - 2 hours. Stir occasionally. If it seems too dry, add a little bit of hot water or chicken broth.

AMISH CHICKEN

Steps:

• Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
• Mix the cream and water and pour over the chicken.
• Bake at 350* for 1 1/2 hours or until the skin is golden brown.

AMISH OVEN-FRIED CHICKEN

Steps:

• Place oil and butter in a shallow cooking pan and place in 375ºF oven to melt butter, set aside.
• In a large paper sack, combine dry ingredients.
• Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover.
• Place on a plate until all pieces are coated.
• Leave any excess butter and oil in pan.
• Place chicken in the pan skin side down (or its just as good if you remove all the skin first).
• Bake at 375ºF for 45 minutes.
• Turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.