Posted by RF at 6:59pm Sep 24 '09my recipe book. half the time, i come up with something good, post about it here, and end up coming back to look at what i did when i cant remember later on.
heres a stuffed chicken i made at work that went over really well:
stuffed dark meat capons
3-4 dark meat capons (ie, dark meat cutlet with skin)
1 med-small onion, chopped
equal amnt mushrooms, drained if canned, chopped
equal amnt cooked rice
salt
pepper
cumin
coriander
tumeric
flour
1 egg
oil
duck sauce
sautee onion in a hearty amount of oil over a little nmore than medium heat.
after a few minutes add the mushroom.
sautee those a few minutes. there should be enough oil that you can definitely see theres a fair bit of oil in the pan. dont use just enough to coat.
add salt and pepper to taste, 1/4 tsp cumin, 1/4 tsp coriander and pinch or two of tumeric.
add flour, probably about 1/4 cup or a bit less, depending on how much oil you used. this makes a roux that will then coat the onion and mushroom. let this cook a bit longer (2-3 min) while stirring almost constantly to prevent burning.
let that cool off. once it has, add one egg and the rice and mix. it should now have an almost doughy consistency.
fill the capons with this and put in a pan. sprinkle top with salt and spices then spray with oil. bake (uncovered) at 300 for at least 45 min. around then, the skin should be starting to get crispy. glaze with duck sauce and bake another 10 min at 400.
enjoy!
heres a stuffed chicken i made at work that went over really well:
stuffed dark meat capons
3-4 dark meat capons (ie, dark meat cutlet with skin)
1 med-small onion, chopped
equal amnt mushrooms, drained if canned, chopped
equal amnt cooked rice
salt
pepper
cumin
coriander
tumeric
flour
1 egg
oil
duck sauce
sautee onion in a hearty amount of oil over a little nmore than medium heat.
after a few minutes add the mushroom.
sautee those a few minutes. there should be enough oil that you can definitely see theres a fair bit of oil in the pan. dont use just enough to coat.
add salt and pepper to taste, 1/4 tsp cumin, 1/4 tsp coriander and pinch or two of tumeric.
add flour, probably about 1/4 cup or a bit less, depending on how much oil you used. this makes a roux that will then coat the onion and mushroom. let this cook a bit longer (2-3 min) while stirring almost constantly to prevent burning.
let that cool off. once it has, add one egg and the rice and mix. it should now have an almost doughy consistency.
fill the capons with this and put in a pan. sprinkle top with salt and spices then spray with oil. bake (uncovered) at 300 for at least 45 min. around then, the skin should be starting to get crispy. glaze with duck sauce and bake another 10 min at 400.
enjoy!