Wednesday, December 19, 2007
Chicken Stuffed with Potatoes
It's never a good thing when I change my food schedule one day into it. I can become very confused. However, I realized that on Friday, when I had planned to make this dish, my eldest son will be home, and he detests potatoes. So, a reversal of Tuesday's and Friday's menus seemed to be the order of the day.
From Jeff Smith of the Frugal Gourmet comes the idea, if not exactly the recipe, for Chicken stuffed with potatoes. Having no olives or anchovies, I changed the recipe to suit the ingredients I did have on hand. It was great; poor Thor got virtually no scraps.
CHICKEN STUFFED WITH POTATOES
1 Oven Stuffer Roaster
4 to 6 Redskin Potatoes, cut into pieces
2 cloves garlic, minced
1/2 onion, minced
1 tbsp. dried rosemary
1 tsp. chili powder
Clean out chicken and salt inside and out to taste.
Put the potatoes in a large mixing bowl. Add onions, garlic, rosemary, chili powder, and salt and pepper to taste. Pour olive oil over them and mix together to coat the potatoes. Stuff potatoes in the chicken, and lay the remainder in the bottom of the pan. Tent with foil and roast at 350 for the time needed to roast a chicken of whatever size you're using when stuffed. When cooked, remove the potatoes from the chicken and stir back into the pan. Pour off most of the pan drippings for gravy, and put the potatoes back in the oven at 400 to 10 to 15 minutes to brown them, and to fully cook the potatoes which were in the chicken. I doubled this recipe, and used two 7 pound chickens with 5 pounds of potatoes (some of which were cooked in a separate roasting dish).
Jeff Smith called for chopped anchovies and stuffed olives to be mixed with the potatoes, and did not call for the chili powder and onions. I had neither, so made the changes I did.