Chicken or turkey roast (Roasht) is served at every Amish wedding in Lancaster County, PA. It is simply stuffing and meat mixed together. It is quite delicious with mashed potatoes and gravy.
1(6 - 8 lb.)chickenabout 6 cups of cooked chicken or turkey cut into small pieces
1loafbreadabout 1 gal. of cubes
2c.celery, finely chopped
1small onion, finely choppedonly about 1/4 c.
2eggs, beaten
1/2c.milk
2 1/2tsp.salt
1/2tsp.black pepper
1tsp.parsley flakes
2sticksbrowned butter1/2 lb.
Instructions
Roast the chicken and remove the meat from the bones. Cut chicken into small bite-sized pieces. Set aside.
1 (6 - 8 lb.) chicken
Cut a loaf of bread into small cubes. Place the cubes onto a large baking tray and toast them for about 20 - 25 min at 350°.
1 loaf bread
Finely chop the celery and onion (either with a knife or in a chopper). Add, eggs, milk, and seasonings. Mix.
2 c. celery, finely chopped, 1 small onion, finely chopped, 2 eggs, beaten, 1/2 c. milk, 2 1/2 tsp. salt, 1/2 tsp. black pepper, 1 tsp. parsley flakes
Melt butter and continue cooking until lightly browned.
2 sticks browned butter
Pour toasted bread cubes into a large bowl, pour the celery and onion mixture and brown butter over the top. Mix. Add the chicken and mix well.
Place in a well-greased roast pan and cover.
Bake at 250° for 1 1/2 - 2 hours. Stir occasionally. If it seems too dry, add a little bit of hot water or chicken broth.
Notes
This chicken roast can be prepared a day in advance. Mix it all together and refrigerate, then bake it just before serving. But if you do not bake and serve your roast right away, make sure that the chicken is chilled properly before adding it to the stuffing. Chicken always needs to be loosely covered until chilled.Serve the chicken roast with gravy and mashed potatoes.*Nutrition is approximate.