Notes: To make your own poultry rub, mix 1 1/2 teaspoons each dried thyme and dried oregano with 1 teaspoon each garlic powder, kosher or sea salt, and coarse-ground pepper. For adult tastes, spread a layer of goat cheese beneath the breast skin.
1. Reserve chicken giblets for other uses. Pull off and discard lumps of fat from chickens. Rinse birds inside and out and pat dry.
2. Sprinkle 1/2 teaspoon poultry rub in each bird's body cavity. Place 1/2 the onion, lemon, and parsley in each chicken. Pin body cavities shut with small metal skewers.
3. If using cheese, starting at the neck, gently push your fingers under skin of each breast to loosen skin. Spread 5 ounces cheese under skin of each chicken, pressing to form an even layer over breast.
4. Rub skin of each chicken all over with 1/2 the oil and 1/2 the remaining poultry rub. Set chickens, breasts up, at least 2 inches apart on a rack in an 11- by 17-inch roasting pan.
5. Roast in a 400° oven until a thermometer inserted through thickest part of thigh to joint registers 175°, about 65 minutes (about 55 minutes in a convection oven).
6. Using pot holders to protect your hands, tilt chickens to drain juices into pan. Set chickens on a platter and let rest in a warm place 10 to 15 minutes. Stir pan juices to release browned bits; skim and discard fat, and pour drippings into a small bowl. Carve chicken and serve with juices.
Sunset MARCH 1999
Notes: Behnke duplicates her mom's casserole by baking it until it's very crusty, 10 minutes longer, but the pasta is less creamy-tasting.
1. In a 5- to 6-quart pan over high heat, cook macaroni in about 2 quarts boiling water just until tender to bite, 4 to 6 minutes. Drain. Return macaroni to pan, off the heat, and add 1/3 cup butter; stir to melt.
2. Lightly butter a shallow 2 1/2- to 3-quart casserole. Sprinkle 1/2 cup cheese and 1/4 cup bread crumbs over casserole bottom.
3. Beat eggs, milk, hot sauce, 1/2 teaspoon salt, and pepper to blend. Add to macaroni, along with 3/4 cup cheese, and mix well. Pour mixture into casserole. Sprinkle remaining cheese and bread crumbs evenly over top. Dust with paprika.
4. Bake in a 400° oven until top feels slightly crusty when touched, about 20 minutes (about 15 minutes in a convection oven). Add salt to taste.
Sunset MARCH 1999
Notes: Make the dressing, buy a favorite, or offer oil and vinegar in attractive cruets. For small children, tear lettuce into bite-size pieces.
Trim and discard stem ends and bruised leaves from lettuce; cut lettuce, through core, into 8 to 10 equal wedges. Lay each wedge on a salad plate. Add salad dressing and salt and pepper to taste.
Sunset MARCH 1999
Notes: If making up to a week ahead, cool, cover and chill.
In a 1- to 1 1/2-quart pan, mix 1/3 cup sugar and 1 teaspoon cornstarch. Stir in 1/2 cup cider vinegar. Stir over high heat until mixture boils and thickens, about 2 minutes. Pour into a blender and add 1/3 cup chopped onion, 1 peeled clove garlic, 1/4 cup catsup, 2 teaspoons Worcestershire, and 1/8 teaspoon cayenne; whirl until smooth. With blender running, gradually pour in 2/3 cup salad oil. Stir in 1/4 teaspoon celery seed. Add salt to taste. Let cool.
Nutritional analysis per tablespoon.
Sunset MARCH 1999
Notes: If making up to 1 day ahead, cool cream puffs and store airtight at room temperature; freeze to store longer (thaw unwrapped).
1. In a 2- to 3-quart pan, combine 3/4 cup water, 6 tablespoons butter, and sugar. Bring to a boil over high heat.
2. When butter is melted, remove from heat and add flour all at once. Beat with a sturdy spoon until well blended. Return pan to heat and stir vigorously until mixture forms a ball and leaves sides of pan, 1 to 2 minutes. Let mixture cool for 5 minutes.
3. Transfer the mixture to a food processor, or leave in pan. Add eggs 1 at a time; whirl or beat until smooth after each addition. Let the batter cool 10 minutes.
4. With a spoon, drop batter in 8 (1/4 cup) to 10 (slightly more than 3 tablespoons) portions at least 2 inches apart on a lightly buttered 14- by 17-inch baking sheet.
5. Bake in the center of a 375° oven until brown and firm when pressed, about 45 minutes (about 30 minutes in a convection oven). Remove pan from oven and quickly cut the top 1/3 off each puff, then set back in place. Return to oven and bake until puffs are crisper and slightly browner, about 10 more minutes. Cool on racks.
6. Scoop out and discard moist interiors of puffs and fill the hollows with ice cream. Set cream puff tops on the ice cream and set puffs on plates. Drizzle with chocolate sauce, add dollops of whipped cream, and sprinkle with nuts.
Sunset MARCH 1999
Back To
Retro Roast Chicken Supper
