Thursday, January 15, 2009


Baby, It's Cold I need and want some comfort food for me and my family tonight.
However, my brain is not wanting to do a lot of planning and I don't want to go to the store.
When I get stumped on what to serve for dinner...I look through my freezer to see what I have... and today, I've got a frozen hen, out she comes for defrosting in the microwave then into the convection oven.
This recipe is from Better Homes and Gardens( and they rarely let me down...and my Mom used to bake chickens when it was the smells remind me of those, tonight we'll be trying this dish with a side salad and a small bowl of french onion soup (since it's so cold outside).


  • 1 5- to 6-pound whole roasting chicken
  • Salt Pepper
  • 1/4 cup margarine or butter, melted
  • 1/4 cup dry sherry
  • 4-1/2 teaspoons snipped fresh thyme or 1-1/2 teaspoons dried thyme, crushed
  • 2 teaspoons finely shredded orange peel
  • 2 medium apples, cored and chopped (2 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped celery
  • 2 cups cubed French bread (3/4-inch cubes)
  • 10 pitted prunes or dried apricot halves, cut up
  • 1 cup seedless green grapes, halved
  • 2 tablespoons orange juice
1. Rinse chicken; pat dry with paper towels. Season body cavity with salt and pepper. In a small bowl combine 2 tablespoons of the melted margarine, 2 tablespoons of the dry sherry, 1 tablespoon of the fresh thyme or 1 teaspoon of the dried thyme, and 1 teaspoon of the orange peel; mix well. Brush bird with sherry mixture.

2. For stuffing, in a medium skillet cook apples, onion, and celery in remaining melted margarine about 5 minutes or until tender. In a large mixing bowl combine apple mixture with cubed French bread, prunes or apricots, grapes, orange juice, remaining dry sherry, remaining fresh or dried thyme, and remaining orange peel. Mix well. (Stuffing will become more moist while cooking.) Spoon some of the stuffing loosely into the neck cavity. Pull neck skin to back; fasten with a small skewer. Lightly spoon the remaining stuffing into the body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the chicken.

3. Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F to 185 degrees F At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly.

4. Remove bird from oven and cover it with foil. Let bird stand 10 to 20 minutes before carving. Makes 10 servings.

Isaiah 50:4 The Sovereign Lord has given me his words of wisdom, so that I know how to comfort the weary. Morning by morning he wakens me and opens my understanding to his will.


Sassy Granny ... said...

Yum! Now I want to head home and cook something.

At my house, Lamb Stew or Chili are huge hits on cold days; so are French Dip sandwiches. However, we live in Arizona so what qualifies for "cold" is vastly different than in other parts of the country. At 60 degrees I drag out my socks and mittens!


Robin @ Be Still and Know said...

It's a toss up between homemade soup with lots of beans and a meaty ham bone or a big plate of homemade pancakes with warm syrup.

I think I am making pancakes tonight as a matter of fact???

2nd Cup of Coffee said...

Oh my gosh, I actually made a fruited chuck roast this week! Thanks for the link today!

foxxy said...

I don't like planning a meal either. I like the idea of just throwing something together. Sounds great!

skoots1mom said...

this was my first time making this...and it was very good, the fruit was very good as a side dish!

IRENE said...

We have some soothing staples in our home. Make-your-own-hot-dogs is one. A soup made with a cous-cous like pasta of cracked wheat and fermented milk, with grated parmesan cheese and a teaspoon of butter is delicious for a winter evening. Chicken soup is great. Spaghetti with a tomato and corned beef sauce is a staple comfort food from my childhood.
Oh I must post the recipes!
Thank you for stopping by and commenting. I really appreciate it.Have a lovely day.

Greg C said...

We make homemade chicken noodle soup or chili. This week we have already made both so I am not sure what to fix. We have no hen in the freezer and money is really tight so I will have to come up with something different. I am thinking pizza from scratch.

Edwina at The Picket Fence said...

That sounds good. I usually make chilli or potato soup on a cold day and it looks like that will happen this weekend, as it is going to be a cold one...Love your chicken graphic :)

elaine @ peace for the journey said...

Our comfort food includes anything chocolate. As of late, s'mores! I know, not quite what you're looking for, but I don't cook very much.