Friday, November 4, 2011

Friday, November 4, 2011: Roast Chicken and Hot Fudge Pudding Cake for Cold Nights

One of my knitting friends, Beedle Hinely, shared a recipe for roast chicken that is to die for. We love to make roast chicken during the cold months: no meal is as comforting or as satisfying on a cold fall or winter night. Enjoy! For dessert, something gooey and chocolatey seems just right. How about an old-fashioned Hot Fudge Pudding Cake? Mmmmmmmmmmmmm.


Roasting Chicken – 5 to 8  lbs.
A lemon, quartered (leave rind intact)
One or two red onions, quartered
Fresh rosemary sprigs
Olive oil
4 or 5 russet potatos, halved
Butternut squash, peeled and cubed
A red pepper, seeded and cut in eight pieces
2 or 3 heads of garlic, separated but not peeled
6 to 8 carrots, peeled and left whole
Pepper, garlic salt

Several hours ahead of roasting: Wash the chicken thoroughly in cold running water and pat dry. Refrigerate on a platter to allow to dry thoroughly.

Peel vegetables and set aside.

Dust cavity of the chicken with salt and sage. Stuff with the quartered lemon, 1 red onion quartered, and some of the fresh rosemary.

Rub the chicken skin with olive oil, and sprinkle with garlic salt. Brush the bottom of the baking pan with olive oil, and lay several rosemary sprigs in a bed in the center bottom. Lay chicken on top of rosemary.

Toss the second quartered onion, the potatoes, the red pepper, the butternut squash cubes, carrots, garlic lightly in olive oil and sprinkle with salt. Arrange vegetables around the chicken, and sprinkle with pepper and garlic salt. Roast in a 375 degree oven (with rack in quarter of the oven),  until done, based on weight of chicken. Baste chicken occasionally with pan juices, and turn vegetables a couple of times during roasting.
Roast for 2 to 3 hours, based on weight of chicken. Use pop up timer or thermometer to determine when the chicken is done.

* * * * * * * * * *

To be served warm

1 cup flour
¾ cup sugar
2 tblsp. unsweetened cocoa
2 tsp. baking powder
¼ tsp. salt
½ cup milk
2 tblsp. Melted shortening or butter
1 cup firmly packed brown sugar
1/3 cup cocoa
1 ¾ cups hot water

Oven 350 degrees

Measure flour, sugar, 2 tblsp. Cocoa, baking powder and salt into a bowl. Blend in milk and shortening. Pour into ungreased square 9 X 9 pan.
Stir together brown sugar and 1/3 cup cocoa; sprinkle over batter. Pur HOT water over batter, and place in preheated 350 degree oven for 40-45 mins.
While warm, spoon cake into dessert dishes and top with whipped cream or ice cream.

8 servings

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