Margarita's International Recipes

Haiti

Poulet Farci

Haitian Stuffed Chicken


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

Haitian Stuffed Chicken

Ingredients

  • 1 lime
  • 4 bananas, peeled & chopped
  • salt & pepper to taste
  • 3 Tbsp butter or oil
  • 1 1/2 cups coarse fresh bread crumbs
  • 1/4 tsp cayenne pepper
  • 1 tsp brown sugar
  • 1/4 tsp grated nutmeg
  • 3Tbsp. dark rum, divided
  • 1 whole chicken
  • 4 Tbsp. butter
  • 1 cup chicken stock

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.


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