Planked Chicken
A dish that starts with butter and finishes with red pepper.
contains dairy
Ingredients
US
Metric
- ¼ cup butter
- Red pepper, Green pepper, Parsley — ¼ tablespoon each, finely chopped
- Duchess potatoes
- 1 teaspoon finely chopped onion
- ½ clove garlic, finely chopped
- 1 teaspoon lemon juice
- 8 mushroom caps
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter, and bake in a hot oven until nearly cooked. Butter plank, arrange a border of Duchess Potatoes close to edge of plank, and remove chicken to plank. Clean, peel, and sauté mushroom caps, place on chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank.
Nutrition (estimated, per serving)
| Calories | 452 |
|---|---|
| Protein | 6.3 g |
| Fat | 46.7 g |
| Carbs | 7.2 g |
| Fiber | 1.9 g |
| Sodium | 16 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States