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BONED STUFFED CHICKEN

Allow % to 1 chicken per person. Using 1% chicken per portion.

Take a chicken 2 to 3 lbs. and remove skin—in one piece—without
tearing. Trim edges of skin and place to one side.

Take chicken and carefully bone out the meat. Place chicken meat
and skin in a container with a lid and add marinade. Keep cool in
refrigerator. This may be kept 2 or 3 days. Turning container end
over end every few hours.

When ready to cook — take meat out of marinade and lay flat on
the counter. Place thinly sliced cooked ham and thinly sliced soft
cheese — Finnish, Edam or Mozzarella — on the white meat. Lay
dark meat on top and roll meat, cheese and ham into a ball. Cover
ball with skin and make sure skin overlaps all edges. Pin with
tooth picks. A pat of butter and fresh chervil, salt and pepper may
be added before rolling.

Place chicken rolls in a pan and bake in oven 350° for 1 hour. Baste
chicken with a mixture of rum and butter, dust with salt and
pepper and a touch of garlic powder. Chicken should be crackling
brown when done.

Serve with pineapple and/or banana fritters.

MARINADE:

good grade soy sauce powdered or desiccated marjoram

good grade cider vinegar or - thyme - sweet basil
sparkling cider powdered - fenugreek - mace

good grade olive oil - barbecue spice

good grade white or light rum chopped gum ginger

fresh grated nutmeg chopped onion and garlic

Add all ingredients to chicken meat and skin and let stand 1 to
3 days. Keep cool. Amounts are unimportant as it depends on the
amount of chicken used. But one may use all liquids in 1 to 4 ounces
and dry ingredients in 4 to % teaspoon amounts. Variation is to
the individual taste.

Strained marinade liquid may also be used for basting. Carcasses
may be used for soup or stock.

Jay Leo Schumacher