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.

  •  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)
  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.


  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!

    1. My Mom used to make bubbat for chicken as well, but she usually made in a loaf pan. But would be equally good stuffed in the chicken. Thanks

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

  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.

  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.

  5. what is Lauries seasoning?

  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!

  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!

  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.

    1. I'm sorry I missed the question about Lawry's seasoning... it is seasoned salt by McCormick & Co. It is not absolutely necessary for this recipe. You can use your favorite blend of spices.

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

  10. My Aunt Katherine in Mt. Lake, Minn sent us to Aunt Justina's for this bubbat, as Aunt Justina made it best. She put it in a duck, and the bubbat soaked up all the duck grease! It was delicious, although I'm sure the chicken method is healthier. Food for working outside in the winter!

  11. My mom (and Grandma) made a layered Fried Chicken and bubbat in the oven. I think my grandma's original recipe was like my mom's and the addition of baking soda and baking powder was something an aunt added in. Here is the recipe.
    Grandma Friesen’s / Nellie Lees’ Chicken and Bubbat – Read recipe first -
    2 frying chickens – cut up, salt and peppered to taste
    While fruit for bubbat is stewing, add 2 tbsp butter to large skillet and fry chicken until browned on both sides.
    Grease bottom of medium sized roaster and then place half of browned chicken on bottom.
    Bubbat –
    ½ to 1 cup each of –
    Dried apples
    Cut apples, pears, and apricots in half. In large 2-4 quart pan place all fruit. Cover with water. Bring to a boil and simmer for 20 – 30 minutes. Add ½ cup sugar. Remove from heat and let sit in juice for 10 minutes. Drain juice into a 4 cup measuring cup.
    Flour mix for bubbat –
    2 – 3 cups of flour
    1 tsp salt
    My mom’s recipe (Nellie’s) just has these two ingredients in the flour mix while my grandma’s recipe had ½ tsp of salt instead of 1 tsp and also had ½ tsp baking soda and 1 tsp baking powder.
    In large bowl mix dry ingredients – add fruit, along with enough liquid to make a batter consistent with dumpling dough.
    Drop half of bubbat mix over and in between bottom layer of chicken. Put remaining chicken on top, and then top with the remaining bubbat. Pour pan drippings from frying chicken over bubbat.
    Roxanne L