Haitian Stuffed Chicken This recipe for stuffed chicken was a
disappointment. This was one case in which the sum of its parts was
lesser than each part alone. The chicken was OK, but I prefer making it
on my rotisserie. The stuffing was unwieldy and not tasty enough. I
liked the bananas, however. I did use
Ingredients
Directions
Preheat oven to 350°F.
Grate the peel of the lime and then juice it. Set both aside.
Season bananas with salt & pepper to taste and sprinkle with a few drops of lime juice. Set aside.
Heat butter or oil in a small frying pan over medium heat and add bread crumbs. Fry until golden. Remove to a bowl and season with salt, pepper and cayenne. Add the lime juice, grated lime rind, sugar, nutmeg and 2 Tbsp of rum.
Lift the skin of the chicken and spoon the breadcrumbs between the skin and the flesh. Fill the chicken cavity with the bananas. Stuff a crumpled piece of aluminum foil to seal the cavity and prevent the bananas from oozing out. Truss the bird. Place it on the rack of a roasting pan and roast until done, about 1 ½ hours, basting with butter every 15 minutes.
Remove chicken to a serving platter, and cover with a cloth towell. Pour the pan juices into a small sauce pan and heat over medium heat. Add the chicken stock and the remaining tablespoon of rum. Season with salt & pepper. Cook for about five minutes. Serve gravy along side the checken.
Adapted from a recipe in Elisabeth Lambert Ortiz' The Complete Book of Caribbean Cooking.
|