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Vincent says: This chicken recipe got its name because it was always made on Friday – cooking and baking day – and then was eaten cold over the weekend.  The seasoned stuffing is placed between the skin and the meat instead of in the cavity, giving you a well flavoured bird, a crisp brown skin, and moist, tender meat.  Though we continue to call it Friday Chicken, we usually prefer to use capon, especially if we want enough to last the weekend.  Incidentally, this is one of the best things we take for lunch, or dinner in our mobile home, and we had it in the picture on page 50.


3 responses to “

  1. Scott W.

    Jenny – I’ve been away from your blog for weeks (the loss is mine), so I’m a bit awestruck by all the glorious experiments you’ve conducted during this time. This is another Vincent & Mary chicken recipe I’ve made, and I have to say yours looks a lot better than mine did. I may have to try it again – perhaps even tonight. Cheers, Scott

  2. Ooh, which chicken recipe did you make? Did you blog about it? Jx

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