Poulet Farci

Name: Poulet Farci (Stuffed Chicken)
Yield: Serves 6
Cuisine: Haiti
Ingredients: Juice and grated rind of 1 large lime; 3½-4 lb. chicken; 6 tablespoons dark dry rum; ¼ teaspoon grated nutmeg; 1 teaspoon brown sugar; 2 oz. butter; ⅜ pint chicken stock; 3 or 4 bananas peeled and chopped; Salt, freshly ground pepper to taste; 3 tablespoons vegetable shortening; 3 oz. freshly made coarse bread crumbs; ¼ teaspoon cayenne pepper

Stuffed Chicken

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

3 tablespoons vegetable shortening
3 oz. freshly made coarse bread crumbs
Salt, freshly grou

Americas
Haiti
Main course
Caribbean

Method

Heat the shortening and fry the bread crumbs until golden# Drain. Season the breadcrumbs with salt, pepper and cayenne. Add the lime juice (reserve a few drops) and rind, sugar, nutmeg and 2 tablespoons of rum, mixing to a stiff paste. Stuff this paste into the chicken breast cavity, lifting skin over breast to do so. Season the bananas with salt, pepper, a few drops of lime and a sprinkle of r