| 5 lb roasting chicken | | butter or olive oil | | paprika | | chicken stock | | 12 cup sherry | | STUFFING | | 4 cup rice cooked al dente | | 4 x Italian sausages (sweet or hot) sliced | | 3/4 cup pine nuts toasted | | 3/4 cup plumped raisins | | salt & pepper to taste | | 1/2 cup pitted ripe olives sliced |
| | Mix all stuffing ingredients together, add salt and pepper to taste. Moisten with some olive oil. Stuff chicken , loosely. Seal chicken; vent and truss. Rub chicken well with butter and/or olive oil . Add pepper and paprika to taste. Place chicken on back in a well greased pan. Bake in preheated 425F oven for 10 minutes. Add chicken stock and sherry . Add any unused stuffing. Reduce heat to 350F and roast about 20 minutes per pound. Turn and baste as usual. Add more stock or sherry if needed. |
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