Friday, March 8, 2013

Roasted Chicken with Raisin Bubbat

 
This is an old fashioned Mennonite method of stuffing a hen . . . no onions, no celery or sage.  The stuffing is similar to a raisin bread,  a little of the sweet and savory blend.

Ingredients:
  •  3 - 4 lb roasting chicken
  • 1 tsp salt
  • pepper
  • Laurie's seasoning
Stuffing (Bubbat)
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup raisins
  • 1/2 cup chopped prunes
  • 1 egg
  • 1/4 cup melted butter
  • 3/4 cup milk
Side dish (optional)
  • potatoes, peeled and quartered
  • carrots, peeled and cut into one inch pieces
  • 2 Tbsp butter, melted
  • 1 1/2 apples, chopped
  • 2 Tbsp frozen orange juice concentrate
  • 1 cup chopped dried fruit of choice (raisins, prunes, apricots)
Method:
  1. Wash chicken and pat dry with paper towel.
  2. Spray roaster (black speckled enameled works well) with cooking oil and place chicken in roaster. Season.
  3. Mix dry ingredients for stuffing. Add mixed liquids and dried fruit.
  4. Spoon into cavity of chicken as much as possible, include the area by the thighs, by going under the skin. You can tie the legs together with kitchen twine. If there is any stuffing left, put it into a small baking dish and bake alongside of roaster for the final 30 - 45 minutes.
  5. Bake chicken at 350 F for 1/2 hour uncovered. Cover with lid and continue baking for 1 1/2 to 2 hours. Check in between to see if any liquid needs to be added. (maybe 1/2 cup water or chicken stock)
  6. In a small saucepan, cook apples in butter until tender, about 5 minutes. Add orange juice concentrate and dried fruit. Sprinkle with salt and pepper. Cook a few minutes, until juices are gone. Stir into prepared potatoes and carrots, before adding to the roaster to bake alongside of the chicken for the final hour.
  7. Remove chicken and vegetables to platter. Place roaster on stove top to make a quick gravy.(in a small jar or gravy shaker, mix up 1 - 2 Tbsp flour with 1 cup water and add to drippings, stirring over medium heat until it cooks.)
  8. To serve, it is easiest to serve family style by putting it on the table as is. OR, if you like, you can take it apart, slice the breast pieces, remove the Bubbat and slice it too.
 
 

9 comments:

  1. Oh my goodness, this sounds so good! I've never heard of a stuffing like that and am excited to try it. The potatoes and apples sounds wonderful too. Will have to wait until next week, when I go to the grocery store.

    I just purchased your first book and I have already tried some of the recipes - Yummy!

    ReplyDelete
  2. This sounds so interesting - have never made bubbat and am intriqued to try this! Thanks Anneliese!

    ReplyDelete
  3. Oh this makes me hungry for roast chicken with bubbat. The only way this recipe is different from how I do it is I usually season my chicken with anise seed. I often bake my bubbat in a 9" square pan but my mom used to bake it in the chicken. It's fabulous both ways. I think this will be on the menu next week.

    ReplyDelete
  4. My Dad loved his bubbat with roast chicken, and I think always preferred it to the more recent sage dressings we make. My Mom would sometimes put the bubbat batter in a cut-down brown paper bag and plunk it into the roaster next to the chicken for the last 30-45min or so of roasting time. Makes for easy removal and serving, and is almost as moist as cooking it inside the chicken. I'm not sure why she did it this way... perhaps a matter of time...had a large family and likely just quickly got the chicken in to roast, then later could add the bubbat to cook alongside! Reading this makes me hungry for this wonderful dish. The side-dish sounds great too.

    ReplyDelete
  5. what is Lauries seasoning?

    ReplyDelete
  6. I made this last night for dinner. It was wonderful. I had never heard of a stuffing done this way. I'll definitely make this again. Thank you!

    ReplyDelete
  7. I made this for dinner last night and it was a big hit! My husband loved the bubbat and I wasn't sure he would as he isn't a big bread eater. The gravy made from the drippings was especially good. This is a "keeper"! Thanks for all the great recipes!

    ReplyDelete
  8. I should have said that not having Lauries seasoning, I left it out. Have never heard of it, but maybe it's a Canadian seasoning.

    ReplyDelete
  9. I am wondering if Laurie's seasoning is Lawry's seasoning salt, maybe?

    ReplyDelete