Vincent Price Friday Chicken Food
VINCENT PRICE FRIDAY CHICKEN
Adapted from "A Treasury of Great Recipes" by Mary and Vincent Price, published in 1965 - an excellent cookbook! Mr. Price says that the recipe got its name because it was usually made on Friday (their cooking and baking day) and then was eaten cold over the weekend.
Provided by Julesong
Categories Whole Chicken
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
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 WELLINGTON SALAD
Most recipes I've found online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on one from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price.
Provided by Julesong
Categories Oranges
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the lamb of fat and cut into 1/2 inch cubes.
- In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
- Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
- Chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
- In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
- Add the dressing to the lamb mixture, stir well to coat.
- Arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.
- Garnish salad with the reserved orange sections and serve.
Nutrition Facts : Calories 372.7, Fat 21.6, SaturatedFat 9.8, Cholesterol 60.8, Sodium 218.1, Carbohydrate 27.8, Fiber 6.7, Sugar 18.5, Protein 19.4
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