Here is a chicken recipe that also includes the use of popcorn as a stuffing -- imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
4 - 5 lb. Chicken 1 cup melted butter 1 cup stuffing 1 cup uncooked popcorn Salt/pepper to taste
Preheat oven to 350 degrees. Brush chicken well with melted butter salt, and pepper. Fill cavity with stuffing mixed with popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room and lands on the table, it's done and ready to eat.
The accompanying illustration is by the amazing Brian Britigan.
With gratitude, I remember the many hours my mother allowed me to be her kitchen companion. I learned the most basic of all foundations from her: buy as fresh as you can get.
This meant most of our vegetables were grown in our own terraced gardens, or from the farms that encircled our small town of Columbus, Indiana. Our meat was, most often, from Bush's Market -- a farm-run stand with the freshly butchered bounty of hogs, beef and chickens.
I've always followed my mother's freshness rule, and I admire those who do so, as well.
This blog is for anyone who believes a meal can change your life for the better.