Saturday, February 4, 2012

Rosie Prepares Stuffed Chicken Quarters.

Believe it or not, I've had my fill of lobster and shrimp for a while. In the spirit of cleaning out the freezer, we're having chicken quarters tonight. Not just any chicken quarters. The Hawthornes are having stuffed chicken quarters.
Excess fat was trimmed off the quarters and I carefully stuck my fingers between the skin and meat to make a pocket for the stuffing.
My stuffing: 4 cubes of pesto sun-dried tomatoes, soaked in boiling water to soften bleu cheese
I soaked the tomatoes for about 30 minutes, then minced.
Add sun-dried tomatoes to pesto.
Bleu cheese.
Mix well.
I added more olive oil to make it spreadable.
Stuff the mixture as far down the leg and thigh as you can.
Massage to distribute the mixture evenly.
Add a bit of white wine in the dish. You don't want to cook with a dry glass dish.
Freshly ground salt and pepper.
Top with butter. Bake in 350 degree oven, about 1 hour 15 minutes, or until juices run clear. Let sit, covered, for about 7 minutes for the juices to redistribute. If you cut meat immediately, you'll lose all that juice.
Here's dindin. Crispy skin, juicy chicken meat, and wild rice salad.
I love the flavors in here. Pesto, sun-dried tomatoes, and bleu cheese were made for each other.
Wild rice salad recipe here, courtesy of Marilyn of Foodies Untie.
I haven't had good skin since the duck at Forbidden City in Virginia Beach.
I loves me some crisp skin.
A nice, simple repast.


E. A. M. said...

Hmm, Rosie, next time bone the chicken quarters; would really good with your stuffing. Kamman has a recipe I have somewhere.

Rosie Hawthorne said...

Marion, you are more than welcome to come on over and bone the little buggers yourself.

E. A. M. said...

Now, Rosie, really. But if you insist, I will do that. I'll need good Stilton or persille des Aravis, and some of the veal stock you must be trying to get rid of. Oh, and plenty of fresh-hauled oysters and lobster f or the cook. I get tired of chicken.

Rosie Hawthorne said...

Marion, I doooo insist. I will ply you with good Stilton and whatever beer you desire. As for the persille des Aravis, you're on your own. And I do happen to have some veal stock vacuum packed. I have 1/2 bushel of oysters and several lobster bisques and a lobster base in the freeze. I do so tire of chicken, aussi.

Persille des Aravis:

Marilyn said...

Dang it, Rosie, I wish you'd quit doing this to me. I really want to eat that chicken, especially that crispy skin. I miss crispy chicken skin. Le Sigh.