Roast stuffed chicken in the old portuguese manner
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Roasting chicken weighing | |
| About 5 pounds, with | ||
| Giblets | ||
| 1 | large | Garlic clove, smashed |
| 1 | teaspoon | Kosher salt |
| 1 | tablespoon | Sweet Hungarian paprika |
| ¼ | cup | Olive oil |
| 1 | cup | Dry white wine |
| For the Stuffing | ||
| 2 | cups | Chopped onions |
| 1 | tablespoon | Chopped garlic |
| ¼ | cup | Olive oil |
| ¼ | cup | Lard |
| Giblets from the chicken | ||
| ½ | pounds | Ground lean pork |
| 4 | cups | Bread crumbs |
| 4 | Hard cooked eggs, peeled and | |
| Chopped | ||
| ½ | cup | Chopped green olives |
| 1 | tablespoon | Sweet Hungarian paprika |
| 2 | tablespoons | Chopped parsley |
| ¼ | cup | Port |
| ½ | cup | Chicken stock |
Directions
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 and lard, add onions and garlic and saute for 5 minutes. Then add 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 1½ hours or until juices run clear.
Yield :4 servings
ESSENCE OF EMERIL SHOW #EE2223