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Sunday, September 07, 2008

Roast Chicken And Stuffing...Or Is It Dressing?




Today, I'm roasting about a 7lb. chicken (capon!) with stuffing, and dressing... What is the difference between the two? I was told once, if it's in the birds' cavity, it's stuffing. If it's outside the bird in a casserole dish or whatever, it's dressing! I'm doing both because I made up a lot of stuffing- and I want to see if one is superior to the other, in any way! The bird was seasoned with a a blend of spices that is called "Poultry spice"(how imaginative!) and sprayed with olive oil. The stuffing is dried bread cubes, chopped celery, chopped onion, and sage sausage, touched up with black pepper, garlic powder, butter and chix broth. The bird will go for almost 3 hrs., while the pan of dressing will be in (covered!) about 50 min. at 330F.. Well, I'd better make the gravy up soon, all to be posted after dinner, with photos..The dressing came out tasty, but less moisture than the stuffing.. blended them together for some really good eating! Right now, I am simmering carcass in chix broth to make a soup for later this week! Left over chicken will figure heavily in the content..

30 comments:

Akelamalu said...

I made Chicken Kiev today. Chicken Breast stuffed with Cream Cheese and garlic then covered in breadcrumbs and roasted, served with Brocolli, Cauliflower, Green Beans, Carrots, Roast Potatoes and gravy.

Beth said...

YUM!!! I like both,,,,stuffing and dressing....don't matter to me. I eat it all!!!!

doggybloggy said...

stuffing, dressing, who cares it all sounds and looks the same...dressed chicken or stuffed chicken...apples and well apples...its six of one - kind of thing..http://homecooking.about.com/od/foodhistory/a/stuffinghistory.htm

buffalodickdy said...

Ake- Boy, does that sound great!
beth- Me too, always sage sausage in it!
DogB- First time I ever made it not in the bird.. there is no noticable difference..

MarmiteToasty said...

make the chicken lasagne that I made today with your left over chicken....

I made a HUGE one with a 6 lb bird (sorry janet) - cooked it first, let it cool a little, ripped the meat off the bones and then layered the chicken and tomatoe sauce and white cheese sauce as usual.....and after my lot had their fill, I then put into little chinky take-away lidded boxes the remainder that is now in the freezer, where me old lad to take one to work and zap it for his lunch.... I do that with most 'big bowl' meals so he always has a supply of decent grub at work......

MarmiteToasty said...

oops....... forgot the x

X

Dana said...

YUMMM! I can't think of anything else to say because ... well ... YUMMM!

Vodka Mom said...

I had stuffed turkey today!! MY mother in law made me a special birthday dinner!

I don't think it was as good as YOURS, however.

buffalodickdy said...

Marmy- Sounds great! My leftover control is well documented!
dana- It was a good bird, flavorful and moist!
VodkaM- Love turkey year round! Always brine the bird!!!

G-Man said...

Buff...
You made the stuffing EXACTLY like I do!!!
That is way too weird..Here's a little tip on the 'outside' dressing to moisten it up a bit.
The juice that is in the bottom of your roasting pan that the bird is in...?
Spoon several healthy spoonfulls over the stuffing it will taste GREAT!!!
I love Capon...Not cheap, but good!
Have a great week...G

buffalodickdy said...

g-man- You want weird? That is exactly what I did before covering it!

TavoLini said...

We've always called it stuffing :)

Looks delish--get those fall flavors going!

Anndi said...

Your stuffing/dressing reminds me of the one dad used to make when he made turkey.. he added some chopped up apples too.

Finn said...

Is there a taste difference between chicken and capon?

That stuffing sounds yummy!

buffalodickdy said...

Tavolini- I actually have a cookbook that is named "50 Stuffings and Dressings" I've always called it stuffing...
anndi- I use chopped, sauteed mushrooms too... Not too keen on fruit or nuts in stuffing.. Want to see my kitchen? Check Aug 2007 post..
Finn- No. A capon is a castrated rooster, which just gets bigger than a normal roaster!

Mona said...

LOL! First you undress & then dress the chick? :D

In Indian Mughlai food, the Tandoori Roast chicken dressing is usually of rice & dry fruits & vegetables & also boiled eggs!

Buf, do you know that the Tandoor, or the clay oven is coated on all the inside with loads of spices and herbs to give a specific aroma & flavor to the roast& even the breads or Indian Nan as it is called!

buffalodickdy said...

mona- Our technology has produced a grill that works like a tandoori, called the Green Egg! It is ceramic, coated in an enamel, weighs a lot, and costs a lot- but produces moist, well flavored meats! Charcoal or wood is its' heat source.. The walls pick up their flavor from the heat source- which are sometimes mixed with spices..

Melody said...

I swear to god at first glance I thought this said "a 70 lb. chicken". I was like "holy mother of god, where you do live - area 51?"

leezee52 said...

Yum yum yum!

pinknest said...

capon! awesome. i love this meal. i love stuffing, dressing, what have you. you're getting me in the fall mood.

Roger said...

Oh that looks good!

buffalodickdy said...

Melody- I've always wanted to BB-Q a whole ostrich...
leezee- Can't go wrong with roast chicken..
Pink- Exactly! Cooking is starting to sound like fun again!
rog- It's really an easy meal..

Jeff B said...

Sounds like a good warm up to Thanksgiving. The brisket turned out great too. thanks again for the advice.

Akelamalu said...

PS pop over to mine tomorrow Buff there's a little something for you. Not food! ;)

Tanya Kristine said...

mm...i miss turkey and stuffing. or chicken and stuffing...and cranberries, mayonnaise, white bread...

buffalodickdy said...

Jeff- You're a heckofa cook, and you got a heckofa BB-Q cooker.. Glad all worked out!
Ake- Be over shortly... your're scaring me.. again!
Tanya.. I'll go in rehab if you will... You and me in "One Flew Overs The Coo-Cuckoos Nest" We could make millions on the screen play alone..

Lanny said...

Lovely recipes and I agree wholeheartedly, stuffing gathers stuff form the bird that just can't be copied. But I'll still make and eat a good homemade dressing.

Some might think that the extra age you can get with a capon and the extra fat does actually make a difference in taste, but then some might not.

My daughter caponized chickens once - it is hard, exacting work as the goods are on the inside of the bird. So now if we want big we just let our birds grow for twelve weeks and sacrifice rate of gain and economy, and some taste difference from hard work capon.

buffalodickdy said...

lanny- Welcome to the blog! You know more about this stuff than I do, that's for sure!

Vodka Mom said...

okay,so I've decided that you are my new chef. I get home around 7:30, along with my field hockey daughter and The Golden One who I drag, screaming, to all the games with me. My husband is laid off, but better be dragging his ass all over town for a job. Just have dinner ready in the oven, and i'll kiss your feet.

Otherwise, it's Ramen Noodles for the gang.

buffalodickdy said...

Vodka M- You mean all hubands don't cook? My life has been a lie- made up by my wife...