Vincent Prices Chicken Sweet And Hot Food
VINCENT PRICE'S CHICKEN SWEET AND HOT
Mwa-ha-ha-ha! Vincent Price actually was a world class gourmet cook. In 1965, with his wife Mary, he authored "A Treasury of Great Recipes", published by Grosset & Dunlap; the cookbook is still renowned as a masterpiece. Also, Price was the son of a candy manufacturer and the grandson of the inventor of baking powder. This chicken dish was featured either in an advertisement or magazine/newspaper; it is delicious! My preparation notations are in parentheses; FYI, I didn't particularly find it spicy "hot" at all; add more Tabasco if you think you'd like this dish hotter. Enjoy!
Provided by EdsGirlAngie
Categories Whole Chicken
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 717.1, Fat 43.6, SaturatedFat 20.3, Cholesterol 192.6, Sodium 511.4, Carbohydrate 40, Fiber 0.7, Sugar 28.6, Protein 41.8
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.
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