I bought three small chickens with the intention of freezing two of them and roasting the other one for dinner. Instead I decided to cut them up. Three whole breasts with wings attached packaged separately and a package with four legs went into the freezer and the two remaining legs were boned and stuffed for tonight’s dinner.
The stuffing was winged, using what I had on hand.
Sauted onions and garlic, cooked white rice , chestnuts, orange zest, fresh chopped Italian parsley, salt and pepper.
And I know this next ingredient is going to sound a little strange, especially since I don’t like sweet with my meats – I added a little bit of Thai Sweet Chili Sauce.
I wanted something that would add just a touch of sweetness to balance the orange zest and would help bind everything together. Perfect.
The legs were easy to fill, and I used unwaxed dental floss to stitch up the end. Roasted in a cast iron skillet at 450°F.
Sides were roasted new potatoes and green beans with tomatoes.