Any guest who arrives with a Fanny Cradock cookbook as a gift is tops in my book and if my weekend house-guest visits again I will definitely cook him something from “Fanny Cradock Invites…”
Maybe “Winged Victory” as I have always wanted to make something that requires the purchasing of cutlet frills…
Vincent didn’t let me down and his chicken was GOOD. I’m not going to type out the whole recipe as his cooking times are for an enormous 6 lb capon. My chook was about 3 lb and was more than enough for the two of us with tonnes left over for chicken sandwiches next day. But here’s the recipe for the stuffing – this is half Vincent’s recipe so if you are doing a 6 pounder then double it. Basically his instructions are to loosen the skin of the bird by inserting your hand over the breast meat and down around the thighs, carefully tearing any connecting tissue. You then stuff the stuffing between the skin and the meat of the chicken, forcing it into the leg pockets then roast.
Vincent’s Stuffing for Friday Chicken
Cut crusts from 2 and 1/2 slices of white bread, sprinkle with 1/4 cup of water and let soak for three minutes. Squeeze out excess moisture and mix the bread with 1/4 cup finely chopped parsley, 2 lightly beaten eggs, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme or crumbled sage leave, 1/2 small onion, grated.
Here’s the chook in all its splendour…
I am just about to enter a week of hardcore writing and in order not to procrastinate and spend loads of time each day thinking about what to eat I have decided to follow Richard O’ Sullivan’s “Seven Day Survival Course” from his Man About the Kitchen Cook Book.
This is basically a menu plan for boys who are “catering for themselves” for the first time and involves lots of EGGS, lots of SMASH and lots of BACON. It’s not going to be the healthiest of weeks but at least I will have more time for writing as I don’t have to boil potatoes and then mash them… Vincent would not approve..