on serving dish. To sauce in pan, add dissolved
cornstarch; cook, stirring, over high heat until sauce
thickens. Pour over chicken pieces.
STUFFED BREAST PARMENTIERServes 4
Parmentier, a French food writer from 200 years ago,
popularized the use of potatoes. Before him, people worried
that potatoes might be poisonous. Today, when the name
"Parmentier" occurs in a recipe, it's a signal that there
will be potatoes in it.
1 roaster breast
salt and ground pepper to taste
1 pound boiling potatoes, unpeeled
1/4 pound bacon, cooked and crumbled
1/2 cup chopped red onion
1/2 cup chopped celery
2 tablespoons dry bread crumbs
1/2 cup sour cream
2 tablespoons butter or margarine, softened
Preheat oven to 375oF. Season breast inside and out with
salt and pepper to taste. Boil potatoes in salted water to
cover until just tender, 30 to 45 minutes. Drain, cool
slightly, peel and cut into 1/2-inch cubes. Toss with
bacon, onion, celery, bread crumbs, sour cream and salt and
pepper to taste. Stuff breast and neck cavities with
potato mixture, wrapping exposed stuffing with foil. Place
chicken breast-side-up in roasting pan. Rub skin with
butter. Bake approximately 1-1/2 hours, until tender.
Transfer to serving dish; remove foil and serve.
RECIPES WITH CORNISH HENS
Have you ever wondered just what a "Cornish game hen"