ROASTED CHICKEN
Sundays or special occasions is when this dish was normally prepared. Turkey can be substituted for this creole styled roasted chicken. Gather the family around the table for a feast!
WHAT YOU NEED:
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1 – 3 to 4 pound whole chicken
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2 ounces ground ham
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3 tablespoons margarine
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¼ cup chopped onion
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2 ½ teaspoons salt
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½ tsp. chili powder
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1½ teaspoon black pepper
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1 cup breadcrumbs
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2 tablespoons chopped sweet pepper
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2 tablespoons chopped green olives
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3 tablespoons Worcestershire sauce
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¼ cups chicken stock to moisten
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½ cup water
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2 tablespoons vinegar
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1 teaspoon recado
DIRECTIONS:
Season one whole chicken with;
2 tsp. salt
½ tsp. chili powder
1 tsp. black pepper
Rub over with red recado. Set to one side while preparing the stuffing.
STUFFING: ***
Step 1
1 cup breadcrumbs
2ounces ground ham
1 teaspoon black pepper
Place in bowl and mix well. Set aside
Step 2
3 tablespoons butter
¼ cup chopped onions
2 tablespoons chopped sweet pepper
Melt Margarine and sauté onions and sweet peppers. Add to bowl of ingredients in Step 1.
Step 3 – 1 tablespoon Worcestershire sauce
¼ cup water of chicken stock to moisten
Add to bowl of ingredients from Steps 1 and 2. Mix well.
BASTING LIQUID: ***
½ cup water
2 tablespoons Worcestershire sauce
½ teaspoon ground black pepper
2 tablespoons vinegar
½ teaspoon salt
1 teaspoon recado
Stuff chicken and place breast side down in roasting pan. Rub the entire chicken with 3 tablespoons butter.
Roast at 350F for ½ to ¾ hour.
Turnover and baste with the prepared basting liquid.
Roast for approximately 1 hour more, or until chicken is cooked through to the bones.
*For additional flavor and heat, add any of Aunt Sadie’s Sauces to the stuffing and basting liquid for a more spicy enjoyment!