VEGETABLE STUFFED
s s e l e n o B n e k c i h C By Nellie Palmer
INGREDIENTS: • One whole chicken–deboned • 1/2 cup each diced red, green and yellow peppers • 1/2 cup diced yellow squash or one medium squash • 1/2 cup diced zucchini or one medium zucchini • 1/2 cup diced mushrooms • 1/2 cup diced onion • 1 tbsp minced garlic • Olive oil • Fresh rosemary • 1 tbsp cumin • 1 tbsp paprika • Salt and pepper • Butcher twine 18
DIRECTIONS: Sauté all of the diced vegetables and garlic in olive oil, seasoned with thyme, rosemary, paprika, salt and pepper. Wash and dry the chicken. Rub entire chicken with salt and pepper. Place sautéed vegetables inside chicken cavity. Fold skin over and lace the cavity closed. Rub outside of the chicken with olive oil, paprika, cumin and rosemary. If you want a spicy outer crust, add some cayenne to the rub. Place the chicken on a roasting pan with a rack. Roast at 350° for approx. 90 minutes until stuffing reaches 165º and chicken is cooked through.
