Vincent Price Friday Chicken Recipes

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.

Steps:

• Joint the chickens, splitting the breasts (and removing backbone), and separating the drumsticks and thighs (you can remove skin, if you prefer); reserve the giblets, necks, and backbones.
• In a large, heavy pot, put the water, reserved giblets, necks, and backbones, and the celery, onion, parsley sprigs, oregano, salt, and pepper; simmer on medium heat for 40 minutes, then strain solids from liquid, discard solids, and reserve liquid broth.
• Preheat oven to 450 degrees F.
• Make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
• Prepare the fry coating: place the 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper into a large Ziplock bag, then add a few pieces of chicken and shake to coat well; repeat with all pieces.
• Melt 2 tablespoons butter and 1 tablespoon vegetable oil in a large frying pan over medium high heat, then sauté the coated chicken pieces until browned; reserve drippings.
• Placed the browned chicken pieces into a large round casserole dish.
• Take chicken drippings in pan over heat and thicken with 1 tablespoon flour, then gradually add 2 cups of the reserved broth while whisking to make gravy, simmer while whisking to thicken, then add the chopped parsley (if gravy is not thickening as you'd like, sprinkle in a bit more flour - a teaspoon at a time - and simmer to desired texture).
• Pour the gravy over the chicken pieces in the casserole.
• Spread the prepared Yorkshire Pudding batter evenly over the top.
• Bake in a hot 450 degree F oven for 15 minutes; reduce temperature to 350 degrees F and bake for an additional 20 to 25 minutes.
• Note: when chicken is almost done baking, you can make more gravy (as much as you'd like) with 2 tablespoons butter, 2 tablespoons flour, and some of the remaining chicken broth to the texture/thickening you'd like.

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.

Steps:

• Thinly slice the large and small truffles.
• Loosen the skin at the neck of the chicken and insert your hand all the way down, underneath the skin, as far as the narrow part of the drumstick. You want to carefully separate the skin from the flesh of the chicken.
• Insert the truly slices, using slices from the small truffle in the points of the breasts and narrow truffle slices for the legs. Use slices from the large truffle over the breast, thick, and thick parts of the drumsticks. Secure the neck skin beneath the wings tips and truss the chicken.
• In a large, lidded Dutch oven (a large Le Creuset pot works well), melt 2 tablespoons butter and add the white part of the leeks and the young carrots. Place the truffled chicken on top of the vegetables, and cook over medium heat, turning the chicken until it is lightly browned on all sides. Place the chicken on its side.
• Add the white wine, chicken stock, salt, and peppercorns, and bring to a boil. Cover tightly (this is where the Le Creuset pot works especially well, as the lid is heavy) and braise for 90 minutes, turning the chicken over at 20 minute intervals, and adding more stock if necessary to keep the chicken at least half-covered at all times. After 90 minutes, turn off the heat, keep covered, and keep the chicken hot in the stock.
• To make the sauce, in a saucepan melt 1/4 cup butter, then gradually stir in the flour and cook, stirring, for 3-5 minutes, without allowing the mixture to brown.
• Gradually stir in 3 cups of the broth from the cooked chicken (make sure not to include any peppercorns), then cook, stirring, until the sauce is smooth and thickened. Stick the cloves in the small onion, then put it and the carrot in the sauce and cook over low heat for 1 hour. Remove the carrot, onion, and cloves.
• Stir in, bit by bit, 1 tablespoon cold butter.
• In a bowl, beat the egg yolks, then stir in about 3 tablespoons of the hot sauce. Add this tempered mixture gradually to the remaining sauce, stirring briskly, and cook for 2 minutes. Add the lemon juice, stir, adjust to taste, then season to taste with salt and freshly ground black pepper.
• Carefully remove the chicken from the remaining broth and place it in the center of a warm serving platter. Surround it with the leeks and carrots, and spoon the sauce over the chicken. Serve and enjoy!
• Note: cooking the chicken on its side does seem a bit unusual, but that's how Mr. Price's original recipe reads. I believe that it's perhaps to keep the legs from separating from the body during cooking.

Steps:

• Preheat oven to 350 degrees F.
• Score the skin and fat of the fresh ham.
• Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
• Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
• Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
• Roast meat for 1-1/2 hours.
• Remove fat that has accumulated in the pan.
• Add to pan: 1/3 cup white wine and 1 cup water.
• Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.