Chicken Roast
Chicken Roast
Roast is a crowd pleaser. Today it is the main dish served at Old Order Amish weddings in Lancaster County. It has been so for many years.
Some families make roast for Christmas dinner. Others traditionally prepare it for threshers.
Roast has the qualifications for being a favorite in the Amish community for cook and feasters alike. Its ingredients are readily available; the combination of flavors is basic and full-bodied; it can be prepared with turkey or duck if the supply—or taste preferences of those eating—so demand.
Ingrediënten
- 1½ loaves homemade bread
- 1 lb. butter or margarine
- 1½ tsp. salt
- ½ tsp. pepper
- 1 tsp. celery seed
- ¾ cup celery chopped (optional)
- meat from a whole chicken stewed and removed from bones
Instructies
- Crumble the bread by hand into a large mixing bowl.
- Melt the butter; then pour it over the bread crumbs.
- Add the seasonings and chopped celery.
- Then mix with the deboned chicken chunks.
- Turn into a large roast pan and bake covered at 350° for a half hour to an hour, until heated through.
- Dampen with water around the edges if it begins to dry out.
- Stir often to prevent sticking.
Notes / Tips / Wine Advice:
You may make a rich gravy to serve over the roast by thickening the chicken broth with flour.
