few drops TABASCO.
Blend in 2 oz. MELTED BUTTER.
Clean chicken and wipe thoroughly dry.
Stuff bird with above mixture. Also stuff the neck.
Criss-Cross the legs of chicken in front of opening and tie with
a clean cord.
Fold skin of neck around back of chicken and skewer down with a
Force wings around back (this will also hold down skin of neck).
Spread with softened SEASONED BUTTER (see page 227) uniformly on
all parts of skin.
Place on a baking pan breast side down, using a "V" rack
(purchased in a department store).
Roast at 325'F for 30 minutes.
Turn Bird and continue to roast breast side up for 30 minutes.
Brush from time to time with more softened butter if required.
You may like the brown-bag method of roasting chicken. If so. place
chicken in a brown paper bag after brushing with seasoned butter. Roast
breast side down at 300'F for 1 hour. Tear away bag, turn, and permit
chicken to brown to desired color, breast side up.
Chicken and Ham in a Stew (Liberia)
Pearlu Rice is one of the most popular dishes in Liberia. It is a
"dinner in a dish" entree and all that is required with it is a green
salad such as our Jungle Salad (see page 133).
Serve Pearlu Rice in a large bowl, and allow everyone to help
Cut 1 3-lb. CHICKEN in 8 serving pieces.
Wash, drain, and dry. Spread out and allow to stand for 15
Dip in flour seasoned with SALT, PEPPER, AND PAPRIKA.
In a 9-inch heavy skillet:
Brown chicken in 1 cup COOKING OIL, on all sides.
Transfer to a 6-quart Dutch oven or heavy pot.
Brown 2 Ibs. HAM (oven ready) cut in 1-inch cubes on all sides,
in the same skillet.
Add to the pot: 1/2 cup ONIONS chopped coarsely
2 cups CABBAGE chopped coarsely.
Blend: 2 quarts WATER
1 6-oz. can TOMATO PASTE
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
few drops TABASCO.
Add the liquid to the pot.
Simmer covered for 30 minutes.
Remove chicken from the pot.
Add 2 1/2 cups BROWN RICE (uncooked).
Cook for 45 minutes, adding water if necessary during cooking.
Return chicken to pot about 5 minutes before ready to serve.