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Martinique Stuffed Chicken In Rum Recipe
|Roaster chicken||4 Pound|
|Lime||1 , halved|
|White bread slices||2 , crusts trimmed|
|Milk||1 Cup (16 tbs)|
|Cream cheese||3 Ounce (1 Package)|
|Amber rum||2 Tablespoon|
|Chopped chicken livers||1⁄2 Cup (8 tbs)|
|Pork sausage links||2 , casing removed and meat chopped finely|
|Scallion/Green onion||1 , chopped|
|Chopped parsley||1 Tablespoon|
|Cayenne/Red pepper||1⁄4 Teaspoon|
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
Season with salt and pepper.
Remove the fat deposits from the opening of the cavity.
Set chicken and fat aside.
Soak bread in milk.
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.
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