1 large chicken, 1.5 to 2.5 kg
Salt and black pepper to taste
1/4 cup of melted butter or margarine
4 slices of smoked bacon
For the filling:
3 sweet potatoes (or enough for 2 cups of puree)
1 tablespoon of room-temperature margarine
2 tablespoons of warm milk
1/2 teaspoon of ground cinnamon or common
250g of linguiça, skinless and finely chopped
1/4 cup of finely chopped onion
1/4 cup of finely chopped green onions
6 tablespoons of biscuit flour
Salt and black pepper to taste
1/4 teaspoon of ground nutmeg
1 pinch of mace powder
2 tablespoons of chopped fresh parsley
1 large chicken, 1.5 to 2.5 kg
Salt and black pepper to taste
1/4 cup of melted butter or margarine
4 slices of smoked bacon
For the filling:
3 sweet potatoes (or enough for 2 cups of puree)
1 tablespoon of room-temperature margarine
2 tablespoons of warm milk
1/2 teaspoon of ground cinnamon or common
250g of linguiça, skinless and finely chopped
1/4 cup of finely chopped onion
1/4 cup of finely chopped green onions
6 tablespoons of biscuit flour
Salt and black pepper to taste
1/4 teaspoon of ground nutmeg
1 pinch of mace powder
2 tablespoons of chopped fresh parsley
Make the filling: cook the sweet potato until it's soft
Peel and puree the sweet potato in a ricer
Combine the margarine, warm milk, and cinnamon
Mix well
Brown the linguiça slightly and add to the sweet potato mixture
Sauté the onion and green onions for 3 minutes
Add to the filling
Wipe and pat dry the chicken
Season with salt and black pepper to taste
Stuff half of the filling into the chicken, then close the opening
Baste the chicken with part of the melted butter or margarine and cover with smoked bacon slices
Place the chicken in a preheated oven at 200°C (400°F) for about 20 minutes, until cooked through
Baste frequently with the remaining melted butter or margarine
Serves 4 to 5 portions.
