Señora Sanchez's Roast Chicken with Plantain and Sausage Stuffing

The plantains make a great stuffing for the bird. They have the right
starchy, lush texture, which doesn't disintegrate with slow cooking, and a
striking flavor, which combines excellently with smoked meats or sausages.
The same stuffing will also work with turkey--just triple the amount.

Chicken:

1 roasting chicken (about 5 pounds) rinsed and patted dry
3 cloves garlic, crushed through a press
1 tsp. coarse (Kosher) salt, or to taste
2 Tbls. Annatto Oil or Canola oil
2 Tbls. fresh sour orange juice or a combination of lime and orange juice


Stuffing:

2 large ripe plantains, peeled and cut into 1/2-inch slices
2 Tbls. unsalted butter, melted
1 1/2 cups onions, coarsely chopped
2 small chorizo sausages, sliced
1/4 cup thinly sliced pitted green olives
1/2 cup chicken stock
Salt to taste


1. In a mortar and pestle, pound the garlic to a paste together with the
salt.
Whisk in the oil and orange juice.
Rub the chicken all over with this mixture and let it stand while you
prepare the stuffing.

2. Boil the plantains in salted water to cover until tender, about 10 to 15
minutes. Drain.

3. Preheat the oven to 350F.

4. In a large skillet, melt the butter over medium heat.
Add the onions and cook, stirring, until wilted, about 5 minutes.
Add the chorizo and cook until lightly browned.
Pour off all but 2 tablespoons of the fat.
Add the plantains, olives, and stock, and cook for 10 minutes, stirring
until the plantains are soft.
Season with salt to taste.

5. Stuff the cavity of the bird with the stuffing and truss the bird.

6. Place the chicken on a rack in a large roasting pan and roast until the
juices run clear when you prick the thickest part of the thigh with a
skewer, about 1 1/2 hours.

7. Remove the stuffing from the chicken, transfer it to a bowl, and cover
it with foil.
Cover the chicken loosely with foil and let it stand for 10 minutes.

8. Carve the chicken and serve accompanied by the stuffing.

Serves: 4

--
William Barfieldsr