Barbecued chicken like this I saw at an Amish benefit is also popular at Amish weddings.
By Kevin Williams
A cookbook that I think would be amazing to write and it would fall into my interest in the anthropological angles of Amish life would be an Amish Wedding Cookbook. Â Many Amish weddings have their standard staples, but there are also little twists and traditions found in each community. Â You'll find pickled beets at almost any Amish wedding meal, but this chicken dressing casserole, for instance, would be something more unique to the smaller Amish settlements in Indiana. Â Both of the recipes below came from Amish weddings in Indiana.
- 1 gallon water
- 2 cups Morton's Tenderquick
- 1 cup brown sugar
- 3 cups cider vinegar
- 3 bay leaves
- 25 pounds of chicken pieces
- Combine marinade ingredients and pour over chicken.
- Refrigerate up to 24 hours.
- Drain meat and grill as usual.
- 1 small loaf of bread 12-16 slices, toasted
- 2 cups chicken broth
- 3 cups diced, cooked chicken
- 1 /2 cup chopped onion
- 1 1 /4 cups chopped celery
- 2 cups shredded potatoes
- 1 /4 cup shredded carrot
- 1 stick butter, browned
- 2 cans cream of mushroom soup
- 6 eggs, beaten
- 3 cups milk
- poultry seasoning, salt, and pepper to taste
- Tear toast into pieces.
- Pour broth over toast.
- Saute potatoes, celery,and onion in butter until half done.
- Combine all ingredients adding extra broth or milk if it seems dry.
- Bake in greased casserole dishes at 350 till puffy and golden brown.
- Serve with chicken gravy.
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