Whole Roast Chicken (Thanksgiving dinner)

>> October 07, 2010

Yay...Thanksgiving is just right in a corner! It's time to buy turkey, potatoes, some ingredients for stuffing, cranberry and all that stuff! When Thanksgiving is coming, it means that Halloween is also approaching. If Halloween is over then it means that winter is just counting down the days. And finally yay....Christmas! I always enjoy White Christmas, with full of snow, some lights and Christmas decoration. Okay, for now we are celebrating Thanksgiving. The origin of celebrating Thanksgiving in Canada based on the story of Martin Frobisher, for the detail of this story you can check this site. Basically Thanksgiving it's a time to give thanks for the harvest and show gratitude in general. In a summer time a lot of people do farming and gardening to get some fresh food which they don't get during the winter and spring time. By the end of the summer and the beginning of fall season, they start to harvesting. This holiday is intended to give thanks to God for the summer and farming season that they have been through. Thanksgiving day is identical with mashed potatoes, turkey, stuffing, gravy and cranberry sauce. So here I am trying to make Thanksgiving dishes, just using chicken not turkey.

Roast chicken
1 whole chicken, I got like 5 lbs whole chicken
2 carrots, cut into angle
1/2 medium sized onion, sliced it
3 cloves of garlic, sliced it
2 tsp dried oregano
1 1/2 tsp black pepper
2 tbs butter, melted it and mix it with 1 tsp of oregano and 1 tsp black pepper

Mashed potatoes
3 medium sized potatoes, cut in a half
2 tbs of butter
1/2 cup of milk

Chicken oil, left over from roasted chicken
2 tsp of corn starch
100 ml water
1 tsp black pepper
1/2 tsp salt

Caesar Salad
1/2 package organic green lettuce
1/4 medium sized of onion, chopped coarsely
1/2 cup grated cheddar cheese
3 tbs of Caesar dressing
1 tbs of lemon juice

Roast Chicken
Stuff the chicken cavity with carrot, onion, garlic, oregano and black pepper. Dab the whole chicken with butter mixture. Put in a pan and bake it in 450 degrees F preheat oven for 20 minutes. Then put down the oven temperature to 375 degrees F and bake it until it cooked and tender (every 500 gram of chicken need to bake for 10 minutes).

Mashed potatoes
Boil the potatoes until they are cooked. Mash it with the potato masher ( I used the old school one) and mix it with butter and milk. Mix the mashed potatoes with the vegetables that we stuffed in a chicken cavity.

Pour the chicken oil (fat) left over from roasted chicken into the skillet. Add the corn starch which is dissolved in 100 ml of water, black pepper and salt. Stir it evenly until it cooked.

Caesar Salad
Toss the green lettuce, chopped onion, grated cheddar cheese with Caesar salad dressing and lemon juice.

Serving 2-3 people


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