Description
The Amish Farmhouse Feast is a hearty and comforting traditional meal featuring a perfectly roasted whole chicken, creamy mashed potatoes, buttered egg noodles, sweet corn, and rich country gravy. This meal evokes the warmth and simplicity of Amish home cooking, making it ideal for Sunday dinners or holiday gatherings.
Ingredients
Scale
For the Roast Chicken:
- 1 whole chicken (4–5 pounds)
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 onion, quartered
- 2 cloves garlic, smashed
For the Mashed Potatoes:
- 2 1/2 pounds russet potatoes, peeled and cubed
- 1/2 cup whole milk
- 1/4 cup butter
- Salt and pepper to taste
For the Buttered Noodles:
- 8 oz egg noodles
- 2 tablespoons butter
- 1/2 teaspoon salt
- Chopped fresh parsley for garnish (optional)
For the Sweet Corn:
- 2 cups frozen or fresh corn kernels
- 1 tablespoon butter
- 1 teaspoon sugar
- Salt to taste
For the Country Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Roast Chicken: Preheat the oven to 375°F. Place the whole chicken in a roasting pan. Brush the chicken all over with melted butter, then season evenly with salt, black pepper, dried thyme, and garlic powder. Stuff the chicken cavity with the quartered onion and smashed garlic cloves. Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F. Remove from oven and let the chicken rest for 10 minutes before carving to allow juices to redistribute.
- Mashed Potatoes: While the chicken roasts, bring a large pot of salted water to a boil. Add the peeled and cubed russet potatoes and cook until fork-tender, approximately 15 to 20 minutes. Drain the potatoes well and return to the pot. Mash the potatoes with butter and warm whole milk until creamy. Season with salt and pepper to taste.
- Buttered Noodles: Cook the egg noodles following the package instructions until tender. Drain the noodles thoroughly and toss immediately with butter and salt to coat evenly. Optionally, garnish with chopped fresh parsley for a fresh touch.
- Sweet Corn: Heat a skillet over medium heat and add the frozen or fresh corn kernels, butter, and sugar. Cook, stirring occasionally, until the corn is heated through and coated in the buttery sugar glaze. Season with salt to taste.
- Country Gravy: In a small saucepan over medium heat, melt the butter. Whisk in all-purpose flour and cook for about 1 minute to form a roux. Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 4 to 5 minutes. Season with salt and pepper to taste.
Notes
- This hearty, comforting meal is perfect for Sunday dinners or holidays.
- You can prepare individual elements ahead of time and reheat before serving for convenience.
- Serve with homemade rolls and apple pie to complete the authentic Amish-inspired feast.
- Let the roast chicken rest well after cooking to ensure juiciness and better carving.
- For extra flavor, consider adding fresh herbs such as rosemary or sage to the chicken cavity along with the onion and garlic.
