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!

Summary

Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Roaster chicken4 Pound
 Lime1 , halved
 White bread slices2 , crusts trimmed
 Milk1 Cup (16 tbs)
 Cream cheese3 Ounce (1 Package)
 Amber rum2 Tablespoon
 Chopped chicken livers1⁄2 Cup (8 tbs)
 Pork sausage links2 , casing removed and meat chopped finely
 Scallion/Green onion1 , chopped
 Chopped parsley1 Tablespoon
 Cayenne/Red pepper1⁄4 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4389 Calories from Fat 2379

% Daily Value*

Total Fat 265 g407.1%

Saturated Fat 86.5 g432.4%

Trans Fat 0.1 g

Cholesterol 1798.4 mg

Sodium 2979.9 mg124.2%

Total Carbohydrates 44 g14.5%

Dietary Fiber 2.9 g11.7%

Sugars 17 g

Protein 419 g837.1%

Vitamin A 366.8% Vitamin C 88.9%

Calcium 59.1% Iron 152.5%

*Based on a 2000 Calorie diet

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
Quantcast