BOUDIN-STUFFED FRENCH-ROASTED CHICKEN
Prep Time: 2 Hours
Yields: 6 Servings
Comment:
In Cajun Country, the combination of unlikely ingredients is
commonplace. Stuffing a chicken, turkey or wild duck with boudin, the
premier sausage of this region, gives a special Louisiana touch to a
traditional French dish. You can also prepare this flavorful chicken
without the boudin.
Ingredients:
2 pounds Boudin Blanc
2 (3-pound) broiler chickens
1/4 pound butter
1/4 cup chopped basil
1/4 cup chopped thyme
1/4 cup chopped sage
1 tbsp chopped tarragon
2 tbsps minced garlic
salt and cracked black pepper to taste
8 sage leaves
dash of Louisiana hot sauce
Method:
Preheat oven to 375°F. Soften butter to room temperature and place in
a large mixing bowl. Add basil, thyme, chopped sage, tarragon and
garlic. Whisk until blended. Season inside cavity of chickens generously
with salt and pepper. Remove casing from boudin and form into a ball.
Divide boudin in half and place an equal amount in cavity of each
chicken. Rub herbed butter over chicken, and gently lift skin of breasts
and place a generous amount of butter under skin. Place 2 sage leaves
under skin on each side of breasts. Season generously with salt and
pepper. Add a dash of hot sauce. Tie legs together to keep them in place
during cooking process. Place birds on a large baking sheet with a
1-inch lip. Roast uncovered 1–1 1/2 hours, basting occasionally
with drippings. Remove, place on a serving platter and let rest
15–20 minutes prior to carving. Garnish with whole fresh herbs.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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