Amish Wedding Chicken Food

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 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 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.

WEDDING CHICKEN

Steps:

• Prepare the marinade: Using a spoon, scrape away the ginger peel, then slice into coins; stack the coins and cut into uniform matchsticks. Thinly slice the peppers and lemons; roughly chop the garlic. Set aside.
• Marinate the chicken: Place a zip-top bag into a baking dish and add the chicken, salt, sugar, vinegar, fish sauce, and soy sauce. Squeeze the juice from the sliced lemons into the bag, then add the lemons, garlic, ginger, peppers, thyme sprigs, and olive oil. Use your hands to thoroughly combine the ingredients inside the bag. Then seal the bag and chill for 12-48 hours to allow all the flavors to meld and permeate the chicken.
• Cook the chicken: Preheat oven to 450 degrees F. Evenly arrange chicken thighs skin side up in a roasting pan and pour marinade over the top. Season with salt and pepper and roast until the chicken is cooked through and the sauce is bubbly, 30-35 minutes. Serve with pan juices and pieces of the cooked lemon.