Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Cobs sweet corn 2 tb Oil
1 1/2 ts Salt 1 Carrot, grated
3 lb Chicken 1 Onion, cut in eighths
1 Green pepper, diced 1 cl Garlic, chopped
2 tb Butter 5 tb White wine
1/4 lb Bulk sausage 5 tb Chicken broth
-salt to taste 1 c Sour cream
1/8 ts Pepper

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. Saute, 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. Saute 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. 4 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95
Submitted By CAROLYN SHAW On 03-30-95

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