Mikado Vincent Price Food

VINCENT PRICE FRIDAY CHICKEN

Steps:

• Preheat oven to 375°F.
• Take the capon or chicken and loosen the skin by sliding your hand under the skin around the thighs and breast meat, tearing the connective tissue from the upper layer.
• Finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
• Cut the crusts from the bread; discard crusts (or reserve for some other dish).
• Sprinkle the bread with the water and let it sit for 3 minutes; squeeze the excess water from the slices, and crumble or roughly chop into pieces.
• To make the stuffing, thoroughly combine the moistened bread with the parsley, eggs, 1 teaspoon salt, 1/4 teaspoon pepper, thyme or sage, and grated onion (together with the onion juice).
• Insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
• Take a shallow roasting pan with a rack and place the capon breast-up on the rack.
• Rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Roast at 375° for 45 minutes, basting frequently with the pan juices.
• Reduce the temperature to 350° and roast for an additional 1 hour, basting every 20 minutes, then carefully turn the capon over onto the breast and cook for another 15 minutes to brown the meat on the back.
• Remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
• Source: "A Treasury of Great Recipes" posted by Michael in Phoenix at Gail's Recipe Swap.

VINCENT PRICE'S CHICKEN SWEET AND HOT

Steps:

• Combine all of the above ingredients, except chicken, in a pan.
• Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
• Cool.
• Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
• Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
• Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
• (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.

VINCENT PRICE HOUSE BREAD

Steps:

• You will also need: electric mixer with paddle and dough hook attachments.
• Using an electric mixer with a paddle attachment, combine 2 cups of sifted flour, ginger, salt, sugar, and yeast.
• With the mixer on medium-low speed, add in the warm water, mix for 1 minute, then increase speed to medium-high and mix until it is smooth, about 2 to 3 minutes.
• Reduce speed to medium, then add another 1 1/2 cups flour- dough should begin to be too dense for the paddle attachment.
• Remove paddle from the mixer, scrape the dough from it into the bowl, and attach the dough hook to the mixer.
• On low speed, gradually add the remaining flour and let the mixer knead the dough until smooth and elastic, about 8 to 10 minutes, occasionally sprinkling the sides of the bowl with a little flour if the dough sticks.
• With your hands covered with soft butter, remove the dough from the bowl and pat into a buttered ball in another large glass bowl; cover with a towel or plastic wrap and let rise for about 1 hour or until double in size.
• Grease baking sheet with 1 tablespoon melted butter, then dust with cornmeal.
• Punch down the dough and turn it out onto a lightly-floured board; form into 1 large or 2 smaller loaves.
• Place loaves on buttered and dusted baking sheet and brush top (s) with ice water; make three or four diagonal slashes on top of dough, then let rise again until doubled, about 1 hour.
• Preheat oven to 475°F; in the lower rack of the oven, place a shallow pan containing the boiling water.
• Brush the top of the dough with remaining melted butter.
• Bake dough on upper rack of oven for 7 minutes at 475°, then reduce oven temperature to 350° and bake for 35 to 40 minutes or until crust has reached the preferred color and texture.
• Remove bread from oven and transfer to a cooling rack; serve warm or at room temperature.