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Dimitri
 
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Default Seņora Sanchez's Roast Chicken with Plantain and Sausage Stuffing

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Dimitri


"A1 WBarfieldsr" > wrote in message
...
> Seņora 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
>