Chicken with Sweet Corn Stuffing
2 Cobs sweet corn
1 1/2 ts Salt
3 lb Chicken
1 Green pepper; diced
2 tb Butter
1/4 lb Bulk sausage
Salt to taste
1/8 ts Pepper
2 tb Oil
1 Carrot; grated
1 Onion; cut in eighths
1 Clove garlic; chopped
5 tb White wine
5 tb Chicken broth
1 c Sour cream
Cover corn with water in large saucepan, add 1/2 teaspoon salt and boil for 45
minutes. Remove corn, cool slightly and scrape kernels off cobs. Chop chicken
heart and liver. Sauté, along with green pepper, in 1 tablespoon butter. Add
sausage and corn, seasoning well.
Preheat oven to 400°.
Stuff chicken; secure and sew up. Brush with oil and roast 1 1/4 hours on bottom
oven rack. Sauté carrot, onion and garlic in remaining butter until nicely
browned. Pour in wine and broth; simmer 10 minutes, then strain. Stir sour cream
into strained gravy and serve separately with chicken and corn stuffing.
Makes 4 servings.