Saturday, January 8, 2011

Scrumptious Saturday

Camera pictures. I am sorry.
This week I made something yummy.
I made...
Stuffed Chicken
2 stalks celery
1/2 an onion
Bell's seasoning (taste varies...I use lots, it's poultry seasoning at it's best in my humble opinion.)
1/4th loaf of bread ripped into quarter sized pieces.
1/4 cup butter
Milk (not sure how much)
2 lbs boneless chicken breast (leftovers are intentional in this case) skin is up to you.

Melt butter in a skillet.  Add the onion and celery.  Saute until soft.  Take off heat.  Put bread into a large bowl and add veggies and any butter in the pan.  Sprinkle with salt, pepper, and bell's seasoning.  Pour in milk until everything is firm but wet.  Cut breasts to make a pocket (horizontally about 3/4th of the way through)  Shove stuffing in and place on an oiled cookie sheet stuffing up.  Cover and bake at 400 for about 45 min (internal temp of 170) taking the cover off for the last 15 min to let it brown up a little.  We had green beans from the freezer with it, and that's that.

I was able to source everything pretty locally...the grain was raised just north of here to make the bread.  The chicken was raised also just north of here.  The celery and onion came from a local farmer, and the butter came from the Amish community near here.  The milk came from a little west of here.  And the Bell's seasoning is from away...sorry I have to import it on my journey to visit my family.  It's that good.  Salt and also comes from away as does my yeast for the bread (but the honey in it is local.)


  1. good for you for finding local!
    we are looking to build a chicken coop in the spring do you have any suggestions or photos of your coop?


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