Shanna's Cuban Sausage Olive Raisin Stuffed Chicken
5 lb roasting chicken
butter or olive oil
paprika
chicken stock
1/2 cup sherry
STUFFING
4 cup rice cooked al dente
4 x Italian sausages (sweet or hot) sliced
3/4 cup pine nuts toasted
3/4 cup plumped raisins
salt & pepper to taste
1/2 cup pitted ripe olives sliced
Method :
Mix all stuffing ingredients together, add salt and pepper to taste. Moisten
with some olive oil. Stuff chicken, loosely. Seal chicken; vent and truss. Rub
chicken well with butter and/or olive oil. Add pepper and paprika to taste.
Place chicken on back in a well greased pan. Bake in preheated 425F oven for 10
minutes. Add chicken stock and sherry. Add any unused stuffing. Reduce heat to
350F and roast about 20 minutes per pound. Turn and baste as usual. Add more
stock or sherry if needed.