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Here
diners enjoy such foods as crayfish tails and pumpkin soup, while
calypso singers and steel bands make music and limbo dnaces twist under
flaming poles.*
ROAST
SQUAB CHICKEN
Jamaican
style stuffed squab chickens**
Six 1
& 1/4 pound squab chickens
Salt
Ground black pepper
Sweet Potato Stuffing (see below)
2 tablespoons melted butter
Wash
chickens and wipe dry, sprinkle skin and body cavities with salt and
pepper. Fill body and neck cavities loosely with Sweet Potato
Stuffing. Fasten neck skin with a skewer. Fold
wings flat
against the body. Lace the abdominal cavitiy with strings and
skewers to hold in stuffing. Tie legs together and fasten by
the
tail. Place chicken on a rack in an open, shallow pan.
Brush skin of chickens with melted butter. Bake in
a
pre-heated 325 degree oven 1 hour or until tender.
SWEET POTATO STUFFING FOR ROAST SQUAB CHICKEN
1 & 1/2 pounds mashed
cooked sweet potatoes
4 & 1/2 cups toasted bread cubes
3/4 cup finely chopped celery
2 tablespoons minced onion
6 sausage links
1 & 3/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/4 teaspoon sage
3 tablespoons butter
Combine
the first 4 ingredients in a mixing bowl. Cut sausage into
1/2
inch pieces, brown, drain, and add to the mixture. Blend in
remaining ingredients. Mix well and stuff the chickens.
6 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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