Category : International Cuisine
Author : Romy
Hits : 2989
Date : 24/06/2003
1 chicken (about 3 lbs.)Salt and pepper (approx. to taste)1 - 2 tablespoons soy sauce2 tablespoons lemon juice3/4 pound ground pork1/4 pound lean bacon, chopped or coarsely ground6 ounces shredded Cheddar cheese1/2 cup raisins3 tablespoons sweet pickle relish1 egg1 carrot, cooked and cut julienne, or 1/2 cup green peas, cooked3 ounces cooked ham, cut julienne2 Spanish chorizo de Bilbao or pepperoni, approx. 5 ounces2 hard-cooked eggs, cut in halves1 to 2 tablespoons butter, melted
Bone chicken for stuffing, leaving wing and drumstick bones intact. Rubchicken with salt and pepper to taste, soy sauce and lemon juice. Letstand at least 30 minutes - Refrigerate if longer.Combine ground pork, bacon, cheese, raisins, pickle relish and egg. Mixwell. Place chicken on board, skin side down. Place half of stuffing inboned cavity of chicken. Arrange carrot and ham strips, sausage and egghalves in rows on top of pork mixture. Cover with remaining mixture,stuffing boned thighs.Bring 2 cut sides of chicken together. Fasten edges at one-inchintervals with wood picks or skewers, then lace with string. Turn birdover and mold it back to resemble original shape. Tie legs with stringand tuck wings akimbo. Place on rack in roasting pan and cover withfoil. Bake at 350 degrees 30 minutes and remove foil. Continue bakingadditional 1 hour or more until golden brown, basting with meltedbutter. Collect drippings, if desired, and make flour gravy.Remove skewers and string. Serve in platter garnish asdesired with vegetables or fruit. Carve into 1/2-inch-thick diagonal orcrosswise slices, starting from wing sides. Serves 10 to 12 people.
Broccoli is available year-round from California, and available from Washington from June through October.
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