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Categories:
olive oil ground pork ground onion celery bell pepper white bread chicken stock salt red pepper parsley egg fresh chicken
Viewed: 26 - Published at: 4 months agoIngredients
- 1 tablespoon olive oil
- 14 lb ground pork
- 14 lb Portuguese chourico, sausauge finely ground
- 1 cup chopped onion
- 12 cup chopped celery
- 14 cup chopped bell pepper
- 12 slices white bread
- 2 cups chicken stock
- salt and cayenne pepper
- 1 pinch crushed red pepper flakes
- 14 cup chopped fresh parsley
- 1 egg
- 1 (4 -5 lb) fresh chicken
Method
- Preheat oven to 400 degrees farenheit.
- In a large saute pan, brown the ground pork and chourico for about 3 minutes.
- Add onions, celery, and bell peppers and saute for 5 minutes, or until vegetables are wilted.
- Place bread in large baking dish and cover with the chicken stock over the bread.
- Soak the bread for about 10 to 15 minutes.
- Remove bread from stock and squeeze the bread, reserving the remaining stock.
- Combine the bread and the reserved stock with the sauteed mixture.
- Mix well.
- Season mixture with salt, cayenne, crushed pepper and add parsley.
- Cook, stirring, for 2 to 3 mins.Remove from heat and cool completely.
- After cooling, stir in the egg.
- Season chicken with essence and stuff the chicken's cavity with the stuffing.
- Using butcher's twine, tie the chicken to secure the cavity, legs, and wings.
- Place chicken in oven and roast for about 1 hours.
- Reduce heat to 375 degrees and continue to cook chicken for about an hour or until meat starts to fall off bones and the juices run clear.
- Remove chicken from oven and carve chicken into serving portions.
- Serve roasted chicken with the stuffing.
