Chicken with sweet corn stuffing ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cobs sweet corn | |
| 1½ | teaspoon | Salt |
| 3 | pounds | Chicken |
| 1 | Green pepper, diced | |
| 2 | tablespoons | Butter |
| ¼ | pounds | Bulk sausage salt to taste |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Oil |
| 1 | Carrot, grated | |
| 1 | Onion, cut in eighths | |
| 1 | clove | Garlic, chopped |
| 5 | tablespoons | White wine |
| 5 | tablespoons | Chicken broth |
| 1 | cup | Sour cream |
Directions
Cover corn with water in large saucepan, add ½ teaspoon salt and boil for 45 minutes. Remove corn, cool slightly and scrape kernels off cobs. Chop chicken heart and liver. Saute, along with green pepper, in 1 tablespoon butter. Add sausage and corn, seasoning well.
Preheat oven to 400. Stuff chicken, secure and sew up. Brush with oil and roast 1¼ hours on bottom oven rack. Saute carrot, onion and garlic in remaining butter until nicely browned. Pour in wine and broth; simmer 10 minutes, then strain. Stir sour cream into strained gravy and serve separately with chicken and corn stuffing. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95