Sunday, January 17, 2010

Get Stuffed

There's a saying that one should always count as a friend at least one doctor and one lawyer. Anyone pursuing a life of food would be wise to add an additional profession to their mix of friends...a farmer.

I'm pleased to say that my pal Steve ticks this box for me. Steve and some friends have a farm down in Olympia, Washington, on which they raise a wide variety of produce and livestock. Steve recently presented me with the world's largest roasting chicken -- weighing in cleaned and thawed at more than seven pounds.

But what he also shared was truly interesting: homemade goose chorizo. It didn't take long for me to decide to create a stuffing from the chorizo and roast it inside a chicken (in this case, a smaller one due to the smaller number of guests dining).

I prepared a simple bread stuffing, adding cracked hazelnuts and sultanas, and then about a quarter pound of the goose chorizo. I mixed it up with my hands and stuffed the chicken cavity fully with it.

Two-and-a-half hours later, a golden-skinned chicken was ready to eat, with sides of roasted multi-color baby potatoes and they wonderful stuffing, courtesy of Farmer Steve!

What's your favorite variation of a simple stuffing? Tell me about it in the comments below.

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