Amish Easy Roast Chicken
An Amish man from Vanceburg, Kentucky sent me this roast chicken recipe. It doesnt get any easier than this for a recipe! I have a feeling that this might be one of those recipes that I could fix at home and it wouldnt taste as good as it does if this Amish man fixed it for me at his place. I could do everything exactly the same and my suspicion is that it still wouldnt taste quite as good. Why is that? Yes, the chicken would be a fresh, free-range one and not a frozen grocery store one. That would account for some of the difference. I once at breakfast with an Old Order Mennonite man and his wife. They were both in their 70s and she fixed us a simple breakfast of scramble eggs and cheese and toast. I fix that same thing at home a lot, but it tasted SO much better at their place one of those food mysteries Ill never understand. Anyway, enjoy!
An Amish man from Vanceburg, Kentucky sent me this roast chicken recipe. It doesnt get any easier than this for a recipe! I have a feeling that this might be one of those recipes that I could fix at home and it wouldnt taste as good as it does if this Amish man fixed it for me at his place. I could do everything exactly the same and my suspicion is that it still wouldnt taste quite as good. Why is that? Yes, the chicken would be a fresh, free-range one and not a frozen grocery store one. That would account for some of the difference. I once at breakfast with an Old Order Mennonite man and his wife. They were both in their 70s and she fixed us a simple breakfast of scramble eggs and cheese and toast. I fix that same thing at home a lot, but it tasted SO much better at their place one of those food mysteries Ill never understand. Anyway, enjoy!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 112 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 7.29232 g
- Serving Size 1 1 Recipe (112g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 4.928 g
- Calories 990 calories
Step-by-step
- Put chicken pieces in 9 X 13 inch pan and cover with vinegar and oleo.
- Sprinkle with Lawry’s.
- Bake at 375 for 1 1/2 hours.
- Do not turn while it is in the oven.
Operating within a strict budget of four simple components demands absolute reliance on heat control rather than complex seasoning blends. Chicken pieces demand a stable 375 degree Fahrenheit environment to render fat efficiently without scorching the exterior lipids. Vinegar introduces acetic acid, which breaks down tough connective tissues during the prolonged ninety-minute roasting duration. Margarine, historically referred to as oleo, provides the necessary moisture barrier and fat content to baste the meat continuously while it sits undisturbed in the pan. Leaving the poultry untouched throughout the cooking process ensures proper skin crisping and prevents the delicate surface proteins from tearing against the metal. Seasoned salt supplies the precise blend of salt, paprika, turmeric, and onion powder required to season both the skin and the surrounding pan liquids evenly. Arranging the parts in a single layer within a nine-by-thirteen-inch glass or ceramic baking dish allows the rendered fats and vinegar to pool and concentrate into a savory pan sauce as moisture evaporates. Leftover roasted poultry handled this way can be shredded within three days of refrigeration and folded into cold grain salads or warmed gently in broth to retain moisture without drying out the lean breast meat.
