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Old 10-28-2007, 01:05 PM
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Parsley-Stuffed Chicken Marylands

This recipe was originally posted in What’s for Dinner? May 2007 by: Bilby
Parsley-stuffed chicken Marylands

4 Chicken marylands (thigh & drumstick in one—also called Leg Quarters)
3 chopped shallots
1 cloved crushed garlic
2 tablespoons butter
1 cup stale breadcrumbs
1/2 cup chopped parsley
To baste
~1/2 cup extra butter
~1 tablespoon grainy mustard
~1 clove crushed garlic
~2 teaspoons curry powder

Saute shallots and garlic in 2 tablespoons butter.
Stir in bread cumbs and parsley.
Loosen skin of chicken by sliding hand between skin and flesh of chicken at cut end.
Push seasoning firmly under skin working down to the tops of the legs.
Combine baste, butter, mustard, garlic and curry powder mixing well.
Spread butter over chicken, and bake on both sides until cooked through, brushing frequently with the remaining baste butter.
Oven 200*C/400*F
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