January 2017- Cooking With Rum

January 2017- Cooking With Rum

Stuffed Chicken with Rum

Ingredients:

• One 4- 5 Lb. Roasting Chicken

• 6 Slices of dry, crumbled Bread

• 2 Chopped White Onions

• 1 Cup White Seedless Grapes, chopped

• 6 Tbsp. Melted Butter

• ½ tsp. Finely Minced Parsley

• ¼ tsp. Tarragon

• Salt and Pepper, to taste

• Chicken Stock (to moisten stuffing)

• ½ Cup Dark Rum

Directions:

Make a stuffing by combining the bread, onions, grapes, butter, parsley, tarragon, salt and pepper. Add enough chicken stock to moisten the stuffing. Taste, correct the seasonings and stuff the chicken. Truss the chicken and roast in a 350 ⁰ F oven for 1 ½ to 2 hours, basting frequently with the rum. Remove to a serving platter, carve and spoon out the stuffing.

Pour the basting sauce and juices over both the chicken and stuffing. Serves 4.

Zabaione (Zabaglione) a la Rum

Ingredients:

• 4 Egg Yolks

• 4 Tbsp. Sugar

• 8 Tbsp. Marsala

• 4 Tbsp. Dark Rum

• Fresh Berries for garnish

Directions:

Put the egg yolks, sugar and Marsala in the top of a double boiler, heat over water and whisk. Add the rum and beat until thick and fluffy.

Serve warm in a dessert glass and garnish with fresh berries. Serves 4.

-Article written by Chef Susan Whitley

Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family. Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking. 

Sue@gotrum.com