Roast Stuffed Chicken In The Old Portuguese Manner
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Roast Stuffed Chicken In The Old Portuguese Manner
  Roast    Chicken    Portuguese  
Last updated 6/12/2012 12:58:55 AM. Recipe ID 21778. Report a problem with this recipe.
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      Title: Roast stuffed chicken in the old portuguese manner
 Categories: E.
      Yield: 4 Servings
 
      1    Roasting chicken weighing
           About 5 pounds, with
           Giblets
      1 lg Garlic clove, smashed
      1 ts Kosher salt
      1 tb Sweet Hungarian paprika
    1/4 c  Olive oil
      1 c  Dry white wine
           For the Stuffing
      2 c  Chopped onions
      1 tb Chopped garlic
    1/4 c  Olive oil
    1/4 c  Lard
           Giblets from the chicken
    1/2 lb Ground lean pork
      4 c  Bread crumbs
      4    Hard cooked eggs, peeled and
           Chopped
    1/2 c  Chopped green olives
      1 tb Sweet Hungarian paprika
      2 tb Chopped parsley
    1/4 c  Port
    1/2 c  Chicken stock
 
  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 1 1/2 hours or until juices run clear.
  
  Yield :4 servings
  




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Recipe ID 21778 (Apr 03, 2005)

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