BELIZEAN  COOKING

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Creole Roast Chicken With Bread Stuffing

1 Whole Chicken (4 lbs.)

2 tbsp. Vinegar
2 tsp. Salt

1 tsp. Black Pepper
1/2 tsp. Chili Peppe

1 1/2 tsp. Garlic Powder
1 Recado ball (about 1 inch diameter

1 tbsp. lime juice

1 tbsp. cooking oil


Rinse chicken with vinegar and water. Drain excess liquid. Mix seasonings together. Rub over chicken and set to one side while preparing stuffing.

Stuffing:

1 cup Bread Crumbs

3 tbsp. butter
2 ozs. Ham (chopped into small bits)

1/4 cup Chopped Onion
1 tsp. black pepper

2 tbsp. Chopped Bell Pepper
1 tbsp. Worcestershire Sauce

1 tbsp. Chicken Broth

Place crumbs, ham and black pepper into bowl and mix well. Saute onion and bell pepper in butter. Add to bread mixture and stir to mix. Add sauce and broth and mix together. Stuff chicken. Place in roasting pan and roast at 350 degrees F . Baste occasionally with drippings in pan., or use a mixture of lime juice, and Worcestershire sauce until dripping collect in pan.

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