Actually if you remember my turkey and dressing from Thanksgiving then you will love the chicken version just as well. It is like the turkey and dressing except chicken is used. I put some of the turkey giblets there and it had the liver in it and my youngest daughter who is a picky eater didn’t want it at all. So I sent Mr. Riaz to the store to by chicken gizzards and some chicken so I can make this dish hoping my youngest daughter will eat it. This a very tasty and very filling meal by itself and this can be baked either regular oven or even baked with an air fry lid on top of an instant pot and the like that are multi functional devices.
First we need the cornbread and Cornbread/ Halal Cracklin’ Bread this is the link on the left.
For the preheated oven temps it is 350F or 177C. Bake the cornbread there and set it aside to cool because this gets mixed up with the chicken juices at the end before it gets baked either way. Also it gets baked either way it goes weather it is in the instant pot and the like or a regular oven.
For the chicken you can do it like this by placing it on a trivet with a small disk resting on top of it for instant pot and the like multi functional cookers or in a regular oven in a roasting pan. Arrange the chicken on the trivet of the instant pot or the bottom of the roasting pan in the oven. Here you can add l kg or 1 lb of chicken livers too if you wish. I normally would but since instead I added 1 kg or 1 lb of chicken gizzards and then keeping it in mind when it comes to my picky eater.
- Chop 7 stalks of cellery, either 1 onion or shallot, 1 clove of garlic.
- Grind 1 pinch each of black peppercorns and sage in mortar and pestle
- 1 pinch each of rosemary, marjarom, thyme, tarrogon, lemon pepper
- either 3 dashes of seasoned salt or 3 pinches of vegtea seasoning
- 3 dashes each of worcestershire sauce, liquid smoke
- 1 drop of hot pepper sauce which is optional and also didn’t add because my picky eater hates food that is spicy
- 4 to 6 cups of water
These also goes either in the instant pot or the roasting pan depending on which method you are using and please cut the gizzards and if using only livers. What I mean these are the rest of the ingredients all get put in together. For the instant pot and the like first use the pressure cook lid and select pressure cook funcion on high for 30 minutes or if using an oven and it is in the roasting pan bake in the oven at 350F or 177C. The regular oven is for 30 minutes then turn the pieces of chicken and the gizzards and you may want to add a little more water like 1 cup of water extra and cook for another 30 minutes.
For the instant pot and similar multi functional cookers, press the quick release button for the pressure to escape before opening then remove the pressure cooker lid and place it in the sink for washing.
For either method regular oven baked or instant pot or other multi funcionals, remove the top of the roasting pan for both regular stovetop and instant pot and the like, take the tongs and remove only the chicken pieces and place them in a bowl and remove the disk the chicken was on in the instant pot and the like and the trivet then take the cornbread that was baked in the oven prior and crumble in to the stock making sure all of this yummy stock has been saturated with this eaqually yummy cornbread.
Make sure that the pieces of gizards and or livers is mixed up in this too and then place the chicken pieces on top and for the oven method place the roasting pan back in the oven uncovered for another 20 to 30 minutes or for instant pot and the like it is the same method except now you need to place the air fry lid and bake at 350F for 10 to 20 minutes. It is best served with greens.
Honestly this is just as tasty as the turkey and can easily be replaced for your holiday table just in case if the turkey costs too much and this one will work just as well. Duces!!!!!!
