Hello out there. It appears that I have been on another vacation from blogging. I have missed posting on a regular schedule but especially missed reading everyone's blogs. I hope to get my blogging mojo back with this post. This recipe is based on Emeril's mothers stuffed chicken.
Ingredients and directions.
1 roasting chicken weighing about 7 pounds, with livers and giblets
1 large garlic clove, smashed
1 teaspoon kosher salt
1 tablespoon sweet Hungarian paprika
1/4 cup olive oil
1 cup dry white wine
For the Stuffing
2 cups chopped onions
1 tablespoon chopped garlic
1/4 cup olive oil
Giblets and liver from the chicken
1 link hot chorizo
1/2 pound ground lean pork
4 cups bread crumbs
4 hard cooked eggs, peeled and chopped
1/2 cup chopped green olives
1 tablespoon sweet Hungarian paprika
2 tablespoons chopped parsley
1/4 cup port wine
1/2 cup chicken broth
In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika, and 1 tablespoon of the oil. Beat together until smooth. Rub this mixture all over the chicken, inside and out. Place the chicken in a shallow bowl, cover , and refrigerate overnight. For the stuffing: In a skillet heat olive oil, add onions and garlic and saute for 5 minutes. Then add chorizo, the pork, breaking up the pieces as it cooks. Meanwhile, in a bowl toss together the bread crumbs, eggs, olives, paprika, parsley, mix well. Add the sausage mixture into the bowl. Pour in the port and chicken stock to moisten the stuffing. It should be moist, not soggy. Season to taste with salt and pepper. Preheat oven to 450 degrees. Fill the cavity of the chicken with the stuffing.. Don't pack it in. Rub the outside of the chicken with the olive oil, and place it in a roasting pan. Roast uncovered for 20 minutes. Lower the heat to 350 degrees, brush the chicken again with the olive oil and the pour the white wine over the chicken. Continue to roast for 2 hours or until juices run clear.
The chicken turned out moist and delicious. The stuffing, savory with just enough spiciness from the chorizo. I will make this again for sure.
