STUFFED CHICKEN

 T'was time just before easter .

And besides other things the menu was being decided.

A home cooked meal is always the best but we still called up our local resorte to check on their stuffed birds. 

One thing led to another and before I knew it I was chicken shopping.

One thing I can never miss for easter is marzipan and eggs and one thing I never want to miss for Christmas or thanksgiving is a good stuffed bird.

And now these Buttery Apple Bars , u must simply not miss.

With meat so moist and white.

And thats so so fantastic with all the stuffing.

You'll love this one and its totally easy to put together too.

There is nothing much to this.

Pick a can of swason broth and your chicken. Marinated the night before ,cling wrap and refrigerate and you make the stuffing pretty quick.

I had 1 skin on chicken and one without.

 All stuffing cooked in Swanson Broth.

 Spicy Goan Sausages get a lift cooked in Swanson Broth.

 And jus a bit ,when stuffing the bird, goes a long way.

Pan drippings and stuffing gets all the more better with Swanson Broth. 

 All you need is a few pans , a box of swason, and 4 burners.

Recipe from the Kitchens of Bright Morning Star with love

1]MARINATE A WHOLE CLEANT CHICKEN IN THE FOLLOWING {i made 2 chicken ,one with skin and one without}

~~~100 ML Flavooured Oil

~~~A few tbh of Swanson Broth or 1.5 tbh maggi seasoning or stock powder

~~~ 3-4 tbh RED WINE and BALSAMIC vinegar

~~~~herbs of ur choice [ thyme & basil or with rosemary good choice]

~~~crushed whole white n black pepper to taste

~~~loads of garlic & some more , crushed.

2]  EXUBERANT  FILLING

~~~heat Olive oil , Caramalize a few ONIONS with a large pinch of salt and sugar, season and keep aside [ a blob of butter is welcome though not necessary]

~~~In the same pan add a few CLOVES , CHOPPED GARLIC, and as they sizzle their aromatic self , tip in MUSHROOMS ,sliced .

Now here i also added a little boneless chicken, cocktails and

alongwith seasoning  - WHOLE DE SEEDED RED CHILLI, Swanson Broth or STOCK OR STOCK POWDER /MAGGI,pinch of sugar.

~~~As the water dries, ur very fragrant filling will be almost done , now this calls for a good blob of LURPAK danish butter Or PRESIDENT french butter or DANISH BUTTER ... [ Was happy to use coz my bro got me 3 packs of these 2 brands}

~~~Check seasoning and a little more Swanson Broth,if necessary.

~~~Take off flame ,and fold in the following ,a little of all or any favs:-)))

all boiled in Swanson Broth

---boiled potatoes/sweet potaoes peeled

---steamed sweet corn and peas

---boiled eggs cubed

---chopped spinach

---toasted almonds/walnuts

---bits of spicy boiled chourizo

---fav herbs like basil /thyme /rosemary/ parsely

---

Mix around a bit , not too muc , coz each has some great individual flavor or jus stuff in any order a little of everything into the chicken!.

Stuff  Marinated chicken and bake for 2 -3 hours depending on the oven:-))) 

Mix Olive oil with some Swanson Broth and keep brushing with a silicone brush,a few times, as it bakes for a delicious bite!

Add atleast 1 cup of Swanson Broth to get really delicious pan drippings, ahh  Swanson Broth makes Gravy so muc better!

And i so want to try this recipe as soon as possible.



Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Swanson Broth.
Write and post a recipe on your blog featuring Swanson Broth and/or Stuffing.Submit your post before Nov. 26, 4:59 AM.
On Nov. 26, 5:00 AM the widget will switch to voting mode. vote for me here or here
Be sure to encourage your readers to vote for you and/or vote for your favorites.{hint...hint, ok fine pleaseeeee voteeee for me ...please...}
More detailed info, including buttons for your posts are available here.