Roast Chicken with Raisin Stuffing
This recipe makes 6 servings
One of the most delicious Mennonite dishes is a roast chicken, stuffed with a raisin-studded bubbat or quick bread that bakes right in the chicken cavity.
Ingredients
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1 cup (250 mL) all-purpose_flour
1 tsp (5 mL) baking_powder
1 tsp (5 mL) granulated_sugar
1/4 tsp (1 mL) salt
1 tbsp (15 mL) shortening
1/2 cup (125 mL) raisins
1 egg
3/4 cup (175 mL) milk
1 roasting chicken (about 3-1/2 lb/ 1.5 kg)
1 tbsp (15 mL) butter, softened
Salt and pepper
Preparation
In bowl, stir together flour; baking powder, sugar and salt. Cut in shortening: until crumbly. Add raisins.
Beat together egg and milk; add to flour mixture, stirring to make soft batter. Spoon one-quarter of the batter into neck cavity of chicken; use skewer to close. Spoon remaining batter into body cavity; use skewers to close.
Truss chicken; smear with butter. Roast on rack in 350°F (180°C) oven for 1-1/2 to 1-3/4 hours or until golden and crisp on outside, juices run clear when thigh pierced and cake tester inserted in stuffing comes out clean. Remove stuffing immediately after baking. Season with salt and pepper to taste. Serve with pan gravy.
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