Jan Norris: Food and Florida

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Roast Chicken and Corn Bread Dressing – Comforting Lazy Day Meal

April 26th, 2010 · 1 Comment

It’s a rainy Monday here in South Florida. And I’m whipped after organizing a reunion picnic for 63 of my fellow ex-Palm Beach Post employees.

Roast chicken - ultimate comfort

So I’m looking at taking the easy way out of cooking today, and I think I’ll go with a roast chicken. It will make several more meals for a 2-person family, fill my freezer with more chicken stock – always needed – and make my house smell great.  The cats will love me  more, too.

Dressing, not potatoes

I’m making a cornbread dressing with it, because I have a couple leftover pieces of cornbread in the freezer; this gives me a dressing fix in between Thanksgivings. I feel like either fried corn or fried squash – and maybe broccoli rabe or sauteed arugula, because I love bitter greens. (I should have bought those collards from a truck I passed by the side of the road yesterday.)

How’s that sound?

Roast chicken and dressing

  • 1 roaster chicken, 4 to 6 pounds
  • 1 tablespoon butter, olive oil or bacon drippings
  • 3 tablespoons mixed dried herbs: thyme, rosemary, oregano, marjoram, sage, parsley
  • Salt and pepper to taste
  • 2 heads garlic, peeled, separated into cloves
  • 1 lemon, quartered
  • For dressing:
  • 4 cups crumbled corn bread
  • 1/2 cup celery, chopped
  • 1/2 cup onion chopped
  • 3 green onions, chopped
  • 2 eggs
  • 1 hard boiled egg, chopped
  • 1/2 teaspoon poultry seasoning (optional)
  • salt and pepper to taste
  • 2-1/2 cups chicken or vegetable stock with seasonings (more as needed)

Wash and clean chicken well and pat dry. Save bag of giblets and offals for making stock or gravy.

Rub outside of chicken well with butter, olive oil or clean bacon drippings.  Sprinkle with herb mixture and salt and pepper to taste. Stuff cavity with garlic and lemon wedges.

Preheat oven to 350 degrees. Set chicken into a 9-by-13-inch roasting pan fitted with wire rack. Roast, at 350, for about 1-1/2  to 2 hours, depending on size of bird. Chicken is done when juices run clear when pierced at thickest part of thigh area. Note: Tent bird with foil if skin begins to darken too much; chicken should be golden.

Remove and let rest for 15 minutes before carving.

Meanwhile, make dressing: In a large mixing bowl, crumble corn bread.

Add remaining ingredients except stock, and mix well. Pour stock over all, mixing well – dressing should be wet, the consistency of thin cornbread batter, otherwise, dressing will dry out when baked.

Pour into a greased, 8-by-10-inch glass baking pan. Let sit 15 minutes (or, cover and refrigerate overnight for next-day baking).

Put dressing in the oven when 30 minutes remain in chicken cooking time.  Bake, at 350 degrees, for 30 minutes or until lightly browned.

Makes 6 servings.

Tags: Recipes: What's Cooking! · Southern Roots Run Deep

1 response so far ↓

  • 1 Stephanie Miskew // Apr 27, 2010 at 8:10 am

    Jan,
    I love a roasted chicken and that one sounds amazing, especially with the cornbread stuffing. I do a caramelized onion and cornbread stuffing with my Thanksgiving turkey but think now I’ll try this stuffing next time I’m in the mood for a roast chicken – thanks for the inspiration!

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