STUFFED MAGNOLIA CHICKEN
Ingredients
1 1/2 kilos MAGNOLIA CHICKEN
1 tbsp soy sauce
1 tbsp honey
1 tsp pepper
Stuffing:
1 cup (1/4 kilo) MONTEREY GROUND PORK
1 cup chopped PUREFOODS SWEET HAM
1 can (150 gms) PUREFOODS CORNED BEEF
1 cup chopped white bread cubes
1/4 cup minced onions
1/4 cup minced celery
2 whole eggs
1/2 tsp salt
1/2 tsp pepper
Gravy:
PUREFOODS LEAN AND MEAN BACON
1/4 cup all purpose flour
Procedure
Debone chicken, then marinate in soy sauce, honey and pepper for at least 1hour in the chiller. Mix together all ingredients for stuffing and stuff the chicken. Tie legs with a string. Put chicken on top of foil. Top chicken with bacon strips enough to cover it. Enclose foil. Bake at 350 F or 175 C for 1 hour and 30 minutes. Reserve bacon and drippings for the gravy.
For the Gravy:
In a saucepan put together finely chopped bacon and drippings. Add all purpose flour, tomato paste and water. Stir with wire whisk until creamy. Season with Worcestershire sauce.
Ingredients
1 1/2 kilos MAGNOLIA CHICKEN
1 tbsp soy sauce
1 tbsp honey
1 tsp pepper
Stuffing:
1 cup (1/4 kilo) MONTEREY GROUND PORK
1 cup chopped PUREFOODS SWEET HAM
1 can (150 gms) PUREFOODS CORNED BEEF
1 cup chopped white bread cubes
1/4 cup minced onions
1/4 cup minced celery
2 whole eggs
1/2 tsp salt
1/2 tsp pepper
Gravy:
PUREFOODS LEAN AND MEAN BACON
1/4 cup all purpose flour
Procedure
Debone chicken, then marinate in soy sauce, honey and pepper for at least 1hour in the chiller. Mix together all ingredients for stuffing and stuff the chicken. Tie legs with a string. Put chicken on top of foil. Top chicken with bacon strips enough to cover it. Enclose foil. Bake at 350 F or 175 C for 1 hour and 30 minutes. Reserve bacon and drippings for the gravy.
For the Gravy:
In a saucepan put together finely chopped bacon and drippings. Add all purpose flour, tomato paste and water. Stir with wire whisk until creamy. Season with Worcestershire sauce.
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