| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, To send | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Green Pepper; chopped |
| 2 | tb | Butter |
| 17 | oz | Canned Whole Kernel Corn; drained |
| 2 | tb | Canned Pimiento; chopped |
| 4 | lb | Roasting Chicken |
| 1 | c | Onion; sliced |
| 1 | c | Carrots; sliced |
| 2 | tb | Butter; melted |
| Canned Artichoke Hearts; drained | ||
| Butter | ||
| Hot Cooked Asparagus Tips | ||
| Canned Pimiento Strips | ||
| Watercress |
INSTRUCTIONS
Cook green pepper in 2 tablespoons butter til tender. Stir in corn, the 2 tablespoons pimiento, 1/4 teaspoon salt, and dash of pepper. Heat 5 min. Stuff cavity of chicken with corn mixture; skewer closed and lace shut. Place onion and carrots in roasting pan. Place chicken on top of vegetables. Brush 2 tablespoons melted butter over chicken. Roast at 375 till chicken tests done, 1 1/2 to 2 hours, basting frequently with pan drippings. If desired, prepare gravy, using pan drippings. Dice cooked vegetables from roasting pan and stir into gravy. Serve chicken on platter garnished with artichoke hearts warmed in butter. Atop artichoke hearts place a small bouquet of asparagus tips and pimiento stirps. Trim with watercress. Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@gj.net> on Dec 03, 1997
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