Martinique Stuffed Chicken In Rum
|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|
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.
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