Many moons ago we discussed making poultry dressing without stuffing a
bird. Most agreed it was not as good that way. Someone suggested making it
with chicken parts.

Yesterday I tried it baked with chicken thighs. Ate it fresh-baked
yesterday and will try it reheated this evening. I'll pass along the
preparation info here if anyone is interested in trying it. Let me know.
--
"Where there's smoke there's toast!" Anon

On Tue, 21 May 2013 17:47:29 +0000, KenK wrote:


> Many moons ago we discussed making poultry dressing without stuffing a
> bird. Most agreed it was not as good that way. Someone suggested making
> it with chicken parts.
>
> Yesterday I tried it baked with chicken thighs. Ate it fresh-baked
> yesterday and will try it reheated this evening. I'll pass along the
> preparation info here if anyone is interested in trying it. Let me know.

I'd be glad to hear how you prepared the chicken and dressing. We never
stuff our chickens or turkeys. I have never had a stuffed bird.

Tara

Tara > wrote in
:

> On Tue, 21 May 2013 17:47:29 +0000, KenK wrote:
>
>
>> Many moons ago we discussed making poultry dressing without stuffing
>> a bird. Most agreed it was not as good that way. Someone suggested
>> making it with chicken parts.
>>
>> Yesterday I tried it baked with chicken thighs. Ate it fresh-baked
>> yesterday and will try it reheated this evening. I'll pass along the
>> preparation info here if anyone is interested in trying it. Let me
>> know.
>
> I'd be glad to hear how you prepared the chicken and dressing. We
> never stuff our chickens or turkeys. I have never had a stuffed bird.
>
> Tara
>

I like the stuffing better than the bird!

I put the dressing (use your favorite recipe - see later) in a greased
casserole dish. Bread the chicken parts - I used four thighs. Put on top
of dressing. Cover. Bake at 375 for 20 min. Uncover. Bake another 20
min. Turn over chicken. Bake a third 20 minutes (total 1 hour).

This is a work in progress. It is not that bad but has two problems. The
dressing is too browned where it lies against the casserole dish. The
chicken is not browned enough. I fear doing this uncovered for 30
minutes a side will dry out the dressing more than it already is. Any
suggestions from better cooks?

Tara, since you likely don't have a dressing recipe you could try mine:

About 6 oz water
Bullion cude disolved in the water
1 egg
3 - 4 oz margarine or butter

Mix thoroughly

8 slices dry bread

Mix in a bit at a time.

--
"Where there's smoke there's toast!" Anon

KenK wrote:
>
> Tara wrote:
> > I'd be glad to hear how you prepared the chicken and dressing. We
> > never stuff our chickens or turkeys. I have never had a stuffed bird.
> >

> I like the stuffing better than the bird!

LOL! And that's pretty true for me. I can cook a stuffed turkey and
wouldn't mind tossing the turkey after getting the stuffing out. It's the
best part, imo.

G.

On May 21, 1:47*pm, KenK > wrote:
> Many moons ago we discussed making poultry dressing without stuffing a
> bird. Most agreed it was not as good that way. Someone suggested making it
> with chicken parts.
>
> Yesterday I tried it baked with chicken thighs. Ate it fresh-baked
> yesterday and will try it reheated this evening. I'll pass along the
> preparation info here if anyone is interested in trying it. Let me know.
> --
> "Where there's smoke there's toast!" Anon

When one used to buy chickens the neck would come with the chicken.
It included the skin. We used to carefully remove the skin in one
piece, stuff it, sew it up and bake in the oven. Excellent. One of
the few times when the good old days really were good.

http://www.richardfisher.com

Helpful person wrote:
>
> When one used to buy chickens the neck would come with the chicken.
> It included the skin. We used to carefully remove the skin in one
> piece, stuff it, sew it up and bake in the oven. Excellent. One of
> the few times when the good old days really were good.

huh. That sounds quite tasty to me!

G.

sf > wrote in news:dht1q8tktprf5s8rfd4nbrs4tt6oqsjciu@
4ax.com:

> By "naked", I was talking about not putting bread crumbs on your
> chicken. That coating is soaking up precious chicken drippings and is
> completely unnecessary anyway. Season the chicken parts, but don't
> add anything else. Place it on top of your dressing and bake in the
> top third of your oven.
>

I had hoped the "dressing" would cover the "naked" chicken. Evidently I
erred.

<g>


--
"Where there's smoke there's toast!" Anon

> I think unbreaded or uncoated would let the chicken "drip" more of
> it's juices onto the stuffing.

I agree. I would sprinkle some salt and pepper and old bay or maybe a
little Montreal chicken seasoning on the chicken, maybe a little
drizzle of lemon or lime juice before applying the seasonings, and
that would be it for the chicken prep.