Martinique Stuffed Chicken In Rum Recipe
The martinique stuffed chicken in rum is a roasted chicken recipe made with amber rum and cream cheese along with pork sausages, green onions and parsley. What makes this martinique stuffed chicken so awesome is the flavor and taste of the cream cheese mingled with the flavors of the rum after roasting. I serve this dish with watercress and a side salad. so go ahead and try this!
Ingredients
| 1 roaster chicken (about 4 pounds) | ||
| Lime | 1 , halved | |
| 2 white bread slices with crusts trimmed | ||
| Milk | 1 Cup (16 tbs) | |
| Cream cheese | 3 Ounce | |
| 2 tablespoons amber rum | ||
| Chicken livers | 1/2 Cup (16 tbs), chopped | |
| 2 pork sausage links, casing removed and meat chopped finely | ||
| 1 scallion or green onion, chopped | ||
| Parsley | 1 Tablespoon, chopped | |
| Red cayenne pepper | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub chicken skin with the cut side of lime.
Season with salt and pepper.
Remove the fat deposits from the opening of the cavity.
Set chicken and fat aside.
Soak bread in milk.
Set aside.
Combine cream cheese, rum, chicken liver, sausage, scallion, parsley, and cayenne.
Squeeze bread and add to mixture; discard milk.
Add salt and pepper, if desired.
Mix well.
Stuff cavity of chicken with the mixture, then tie chicken legs and wings to hold close to body.
Place chicken, breast side up, on rack in a shallow roasting pan.
Lay reserved fat across breast.
Roast in a 375/F oven about 2 hours.
Garnish with watercress and serve with Smothered Mixed Vegetables
Season with salt and pepper.
Remove the fat deposits from the opening of the cavity.
Set chicken and fat aside.
Soak bread in milk.
Set aside.
Combine cream cheese, rum, chicken liver, sausage, scallion, parsley, and cayenne.
Squeeze bread and add to mixture; discard milk.
Add salt and pepper, if desired.
Mix well.
Stuff cavity of chicken with the mixture, then tie chicken legs and wings to hold close to body.
Place chicken, breast side up, on rack in a shallow roasting pan.
Lay reserved fat across breast.
Roast in a 375/F oven about 2 hours.
Garnish with watercress and serve with Smothered Mixed Vegetables
Chef
