Since it’s my birthday week, and I have a ridiculous and psychotic love of all things chicken, this week we are focusing on chicken recipes. Not only do I love to eat chickens, I also think they are adorable. I know most people think they are dirty and only good as a main course. A few years ago, I got a book called “Extraordinary Chickens” by Stephen Green-Armytage, and the images in it would change those people’s minds.
I never knew chickens could be so fancy! The patterns and colors of their feathers, as well as the unusual shapes of their crests, beards, and combs somehow showcase facets of their little bird personalities. You’ve heard of crazy cat ladies…well, meet the crazy chicken lady, ME. M loves to point out the incongruity between my love of live chickens and my love of eating their corpses. What can I say? I’m a complicated lady.
This recipe in particular is one of my favorites. I found it in a little bonus recipe booklet from “Better Homes and Gardens” years ago and have made it many times since. Rolling and securing the completed rolls with the toothpicks AND making them look nice is the hardest part. I used probably way too many toothpicks, but the dish did look like the picture when finished. My only note would be to use the same amount of toothpicks in each roll to make it easier to remember when you have to take them out. Once cooked, these will hold their shape without the toothpicks. I also put a small bowl of melted preserves on the side for anyone who wanted to dip. For the couscous side, we used Near East Parmesan and followed the directions on the box. Its a delicious change from rice or potatoes and takes only 5 minutes to prepare.
The recipe serves 4, and since its from an official site, we get the bonus of nutritional information: Cal. 324, total fat 16g, cholesterol 62mg, saturated fat 3g, carbohydrates 23g, fiber 1g, protein 24g, vitamin A 437 IU, vitamin C 1mg, sodium 382mg, calcium 71mg, iron 2mg.
Better Homes and Gardens dish:
M and m’s dish:
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