Roasted Chicken with Raisin Bubbat

 

This is an old fashioned Mennonite method of stuffing a hen . . . no onions, no celery or sage.  The stuffing is similar to a raisin bread,  a little of the sweet and savory blend.

Ingredients:

•  3 - 4 lb roasting chicken
• 1 tsp salt
• pepper
• Laurie's seasoning

Stuffing (Bubbat)

• 1 1/2 cups flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup raisins
• 1/2 cup chopped prunes
• 1 egg
• 1/4 cup melted butter
• 3/4 cup milk

Side dish (optional)

• potatoes, peeled and quartered
• carrots, peeled and cut into one inch pieces
• 2 Tbsp butter, melted
• 1 1/2 apples, chopped
• 2 Tbsp frozen orange juice concentrate
• 1 cup chopped dried fruit of choice (raisins, prunes, apricots)

Method:

1. Wash chicken and pat dry with paper towel.
2. Spray roaster (black speckled enameled works well) with cooking oil and place chicken in roaster. Season.
3. Mix dry ingredients for stuffing. Add mixed liquids and dried fruit.
4. Spoon into cavity of chicken as much as possible, include the area by the thighs, by going under the skin. You can tie the legs together with kitchen twine. If there is any stuffing left, put it into a small baking dish and bake alongside of roaster for the final 30 - 45 minutes.
5. Bake chicken at 350 F for 1/2 hour uncovered. Cover with lid and continue baking for 1 1/2 to 2 hours. Check in between to see if any liquid needs to be added. (maybe 1/2 cup water or chicken stock)
6. In a small saucepan, cook apples in butter until tender, about 5 minutes. Add orange juice concentrate and dried fruit. Sprinkle with salt and pepper. Cook a few minutes, until juices are gone. Stir into prepared potatoes and carrots, before adding to the roaster to bake alongside of the chicken for the final hour.
7. Remove chicken and vegetables to platter. Place roaster on stove top to make a quick gravy.(in a small jar or gravy shaker, mix up 1 - 2 Tbsp flour with 1 cup water and add to drippings, stirring over medium heat until it cooks.)
8. To serve, it is easiest to serve family style by putting it on the table as is. OR, if you like, you can take it apart, slice the breast pieces, remove the Bubbat and slice it too.

 

 

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