Dedicated to my Brothers "East River" and "Crimson
Tide". Alone we are strong but True Strength lies in the Pack. Because
it's "Too Sweet" and you know it!
Million Dollar Band -"Inside the Elephant Stomp" - Extended Version
USD Fight Song feat.Joe Glenn & Sound of USD
I decided to make dinner for my Brothers. It's only fitting that we take
care of our own and watch each other’s backs. When the end draws nigh and our
backs are against the wall, there isn't a finer group of Men I want standing
with me. And no fellow Warrior will ever go hungry or without under my watch.
Ever.
1- 4-4.25 lb. whole chicken
1- large lemon
3- large Grannie Smith apples
3- large ripe/extra ripe pears
25-30 shallots
Pepper (white if available)
Sea salt or Kosher salt
1- bunch thyme
1- bunch sage
*secret ingredient discussed below*
Gas stove- 400 degrees 90 min.
Electric stove- 400 degrees 100-115 min.
Prep:
I prefer to do all my prep work first before any cooking begins. (Thanks
Dimitrios! I miss you but the quality of Gods kitchen got a whole lot better
when you took over!)
If possible, use an organic whole free range chicken without hormones or
enhancers. It tastes better and the health benefits are worth spending a little
more on. Plus, you get all the good fat that a press and bag chop shop leaves
on the cutting room floor.
Rinse chicken in the cleanest, freshest water available. If need be use
filtered bottled water. Nobody likes the taste of tap water that can soak into
your chicken.
Pat chicken dry inside and outside. If your bird comes with giblets attached
I recommend using those as part of the stuffing.
As chicken is air drying remove the core and quarter or half your apples and
pears. It’s a personal preference.
25-30 shallots may seem like a lot, I know. I learned a long time ago that
you can’t use shallots without peeling off the first layer of meat. They may
seem fresh and bright in color but it’s always makes them little tougher than I
like when I don’t. This will reduce the size and amount your 25-30 produce.
Cut shallots in half or quarters depending on personal preference.
Separate your thyme and sage in half. Place half in bowl. Save the other half
for later.
Put the above in large mixing bowl, mix in salt and pepper to taste and set
aside.
The secret ingredient-
A standard recipe of this type will tell you to use olive oil or veggie oil
to coat your pan, rub on your bird and lightly mix in your stuffing. I have
zero issue with this but prefer the secret ingredient…
4-6 strips bacon.
I used black forest bacon that had been seasoned, smoked and aged. Not only
does this give you an ideal flavor, it also gives you a tasty snack while
getting everything ready!
After the bacon is cooked drain grease and let cool. Use a glass container
for grease. This allows you to warm grease up if it solidifies before ready to
use.
Take ¼ to ½ grease and mix liberally in with the fruit, shallots, spices and
herbs. The amount you use is a complete personal preference based on taste and
health concerns.
Coat roasting pan with grease.
Place bird in pan, stuff bird with half fruit, shallots, spices and herbs,
tuck wings and ties legs closed using butchers twine.
Using rest of mixture liberally place in roasting pan under and around bird.
Rub bird with a light coating of grease, sprinkle with salt, pepper and
remaining herbs.
Preheat oven to 400 degrees.
Using foil tent bird leaving a small opening at each end.
Cook bird for 30 minutes. By this point your chicken should be at an
internal temp of at minimum of 165 + degrees and mixture should be producing
juice in your pan.
Take juices and slowly, with love and care, drench your bird every 15
minutes until you reach the 75 min. mark.
If happy with cooking rate, un-tent bird, lower temp to 375-380 degrees and
brown outside to taste.
Once cooked re-tent bird and let cool for 10 min.
Veggies are a choice I leave up to the Chef. Even a lovely green salad mixed
with Feta to act as counter point to the sweetness of the chicken is more than
satisfactory to the discerning palette!
Make sure to include crusty bread with butter for the hungry in the crowd,
grab a glass of your favorite beverage, call the crew together and get
gnoshing!!!
Bon Appetite!
