Stuffed Chicken w/ Potatoes & Olives
I have a strange confession to make.
I love to clean chickens.
For some weird reason I enjoy trimming the fat, cleaning out the insides and cutting up a raw chicken. Most people find this task disgusting, but I have always enjoyed that chore. I love taking a whole chicken and cutting the bird into parts. I love taking out the innards and all.
What the hell is wrong with me?
Many things, but that is another post.
Last night, I made a whole roast chicken stuffed with potatoes & olives.
This was the first meal that I ever cooked for my husband, then boyfriend, 20 plus years ago. It is from my first little paperback cookbook THE FRUGAL GOURMET.
Remember him? He was arrested for something.
Here is the recipe as I remember it:
Potato stuffing consists of:
~ 4 medium red potatoes (I used little fingerlings and baby reds from the farmers market), COOKED and DICED. (cook your potatoes about 20 min. in boiling water, then cube into small pieces)
~ 8 Manzanilla green olives, chopped
~ handful of capers
~ 2 cloves of minced garlic
~ 1 tbsp of fresh chopped rosemary
~ 1 tbsp of fresh parsley
~ about 4 tbsp of olive oil
~ kosher salt & pepper
Mix all ingredients in a bowl with your cooked potatoes. Stuff your chicken loosely with this mixture. Pour a little olive oil and salt & pepper on the bird. Roast at 400 for about an hour or more for a 3-4 lb. chicken (depends on your oven).
Place the leftover potato mixture around your bird in your roasting pan, these get nice and crispy.