Nite before last I made Biscuits!
Last night for supper we had Corn Bread
So I am thinking its a good time to practice for any soon to be upcomming holiday events??
I clean and dry a poorly little chicken, boil some eggs too of course.
Chicken goes in the MES30 after a warm up. I waited about and hour and then added the chips (no not chocolate chips!).
We crumble the bread and corn bread together, I threw in the left over onions from the lunch bologna sandwichs. Chopped a stalk of celery, egg whites, a bit of parsley, and a couple of onion tops.
Get out another.......
Grab the spices, the salt and cracked black
Remember this is JUST practice so don't chastize me!
Yes, I have homemade stock in the freezer, so this is quick and easy.
Now below you'll see the giblets, thats the nice way to say chicken guts. If we said chicken guts it wouldn't sound too good. Cook 'em all day long! Make that good gravy. Add those egg yolks to make the gravy really rich.
Here's when the plumbing contractor and the others showed up.
Anyway chicken smoked on one load of apple chips in my MES30. Its a thing of beauty and a tender delicious juicy bird! Seriously, that only one load of chips applied when the chickens IT was 85, it was still gently smoking when I pulled it.
So we had Cornbread dressing
Giblet (chicken guts) Gravy
Thats it no Bear shot, it was inhaled! Oh, had left over slaw and some freshly made fruit salad too!
Hey, its a perfect time to get in that one last test/refresher before its too close to the holidays to do it!
Mine, well I have too easy things I forgot. I used buttered cold bisquits (makes the dressing heavy), AND I put the normal amount of sugar in the corn bread (dressing cornbread needs NO sugar). Had I don't those two things it would have been perfecto! BTW that sweet conbread dressing turned out to be a hit!
If you get a chance, you are running out of time for that last check out run. Besides who says that chicken and dressing is only a holiday food anyway?
Thanks for checking it out. I gotta go do the dishes now.