Dear Brandulph,
Here is a chicken recipe that also includes the use of popcorn as a stuffing -- imagine that!. When I found this recipe, I thought it was perfect for people like me (and you), who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try! (We had it tonight.)
4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush chicken well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it's done.
And, you thought I couldn't cook...
Best regards,
Konrad
Here is a chicken recipe that also includes the use of popcorn as a stuffing -- imagine that!. When I found this recipe, I thought it was perfect for people like me (and you), who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try! (We had it tonight.)
4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush chicken well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it's done.
And, you thought I couldn't cook...
Best regards,
Konrad
An "old" friend of mine, living in Florida (US), recently sent me a mail with this fantastic cooking instruction for the perfect chicken. Enjoy! Try it tonight!