- 1 chicken (large fryer)
- 3 stalks celery
- 1 medium onion
- salt and pepper to taste
Simmer chicken in 3 cups of water for one hour. Half way through, turn chicken over. Remove chicken from bones by pulling and place in pyrex casserole dish.
- 1 can cream of chicken soup
- 2 cups strained chicken broth (leftover from cooking the chicken)
Bring this to a boil and pour over chicken in casserole dish. (I will tell you that we didn’t have a can of cream of chicken soup when we made this. Vincent used 3 cups of broth and 1/2 cup of cold milk into which he mixed 1 tablespoon cornstarch. He then added dried thyme, granulated garlic, onion powder and paprika. It was just as good – if not better than the original recipe.)
- 1 1/2 sticks butter
- 2 cups self-rising flour
- 2 cups buttermilk
Mix together in a bowl and plop on top of casserole. Bake immediately after preparing the biscuit crust, uncovered at 425 for 25 minutes. Crust should be brown and chicken should be bubbly.
Brown Sugar Cookies Vincent made these, so of course the recipe comes from Cook’s Illustrated.
- 14 tablespoons of butter (1 3/4 sticks)
- 1/4 cup sugar
- 2 cups packed dark brown sugar
- 2 cups plus 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Brown 10 tablespoons butter over medium heat. Butter should be a dark golden brown and have a nutty aroma. Remove from heat and stir in remaining 4 tablespoons of butter. Set aside for 15 minutes. Meanwhile whisk flour, baking soda and baking powder. Set aside. Add 1 3/4 cups brown sugar and salt to bowl with cooled butter. Mix until combined. Add egg, egg yolk and vanilla and mix until fully incorporated, about 30 seconds. Add flour and mix until just combined, about 1 minute. Divide dough into 24 portions. Roll into balls and roll balls into mixture of 1/4 cup white sugar and 1/4 cup brown sugar. Bake at 350 for 12-14 minutes. Cookies will look raw between cracks and seem underdone. Do not overbake. Cool on baking sheet 5 minutes and then remove to wire rack.
New England Clam Chowder This recipe is adapted from The Joy of Cooking – or “The Joy” as my mom calls it.
- 1 large onion
- 1/4 -1/2 cup bacon grease
- 3 tablespoons flour
- 4 cans chopped clams, with liquid
- 2 cups diced potatoes
- 3 tablespoons butter
- 4 cups hot milk
Lightly brown onion in bacon grease. Add flour. Whisk until incorporated. Add 3 cups water and potatoes. Cook until potatoes are tender. Add clams, butter and milk. Simmer, but do not let chowder come to a boil. Cook for about 20 minutes.