Chicken with sweet corn stuffing ^

4 servings

Ingredients

Quantity Ingredient
2 Cobs sweet corn
1½ teaspoon Salt
3 pounds Chicken
1 Green pepper, diced
2 tablespoons Butter
¼ pounds Bulk sausage salt to taste
⅛ teaspoon Pepper
2 tablespoons Oil
1 Carrot, grated
1 Onion, cut in eighths
1 clove Garlic, chopped
5 tablespoons White wine
5 tablespoons Chicken broth
1 cup Sour cream

Directions

Cover corn with water in large saucepan, add ½ teaspoon salt and boil for 45 minutes. Remove corn, cool slightly and scrape kernels off cobs. Chop chicken heart and liver. Saute, along with green pepper, in 1 tablespoon butter. Add sausage and corn, seasoning well.

Preheat oven to 400. Stuff chicken, secure and sew up. Brush with oil and roast 1¼ hours on bottom oven rack. Saute carrot, onion and garlic in remaining butter until nicely browned. Pour in wine and broth; simmer 10 minutes, then strain. Stir sour cream into strained gravy and serve separately with chicken and corn stuffing. 4 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95

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