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West Africa: Groundnut Stuffing for Roast Chicken

Source of Recipe

unknown
In a 1-pint saucepan:
Cook the Giblets of 1 6-lb. ROASTING CHICKEN in water to cover.
In a 2-quart bowl:
Combine: 2 cups COOKED SWEET POTATOES or YAMS, mashed
1/4 cup ONION, chopped finely
1 TOMATO, peeled and chopped finely
1/4 cup PEANUTS, chopped coarsely
2 EGGS
1 clove GARLIC, mashed
1 tsp. SALT
1/4 tsp. THYME
THE COOKED GIBLETS, chopped finely
few drops TABASCO.
Blend in 2 oz. MELTED BUTTER.
Clean chicken and wipe thoroughly dry.
Stuff bird with above mixture. Also stuff the neck.
Criss-Cross the legs of chicken in front of opening and tie with a clean cord.
Fold skin of neck around back of chicken and skewer down with a strong toothpick.
Force wings around back (this will also hold down skin of neck).
Spread with softened SEASONED BUTTER (see page 227) uniformly on all parts of skin.
Place on a baking pan breast side down, using a "V" rack (purchased in a department store).
Roast at 325'F for 30 minutes.
Turn Bird and continue to roast breast side up for 30 minutes.
Brush from time to time with more softened butter if required.
You may like the brown-bag method of roasting chicken. If so. place chicken in a brown paper bag after brushing with seasoned butter. Roast breast side down at 300'F for 1 hour. Tear away bag, turn, and permit chicken to brown to desired color, breast side up.