Kenny Fuentes Asked For This Recipe & It's Too Good To Keep A Secret

The last time I saw Kenny Fuentes, the artistic director at the Colab Theater, was last night at Krista D'Agostino's good-bye party and he was taking a poll asking if it's cheating on your spouse if you...well, let's just put aside what the circumstance Kenny was proposing.

Anyway, before that, we were talking about food. Good food. Because he and Bob Mussett, along with Krista, had cooked up a Chicken McNuggett casserole. I don't even want to tell you what these folks do with bacon.

But anyway, we got to talking about recipes and Sue said I had this kick-ass recipe for chicken that I cook at Christmastime. Kenny asked for it, saying he'd be too lazy too cook it but might find someone to do it for him.

I was thinking this recipe is too good to keep secret. So Kenny, here ya go. I hope you enjoy it as much as I enjoy hanging out with you. And anyone else who wants to give it a go, try it out.

Now, as far as your question, Kenny--Don't both people have to be alive to do that??

Roasted Chicken with Holiday Stuffing

Recipe courtesy Martin Yan

Show: Cooking Live  Episode: Feast with Martin Yan

 Recipe Summary

Prep Time: 8 hours            Cook Time: 1 hour 30 minutes

Marinade:

2 tablespoons dark soy

1 tablespoon soy sauce

2 teaspoons minced garlic

1 tablespoon honey

1/2 teaspoon pepper

1(2 1/2) pound spring chicken

STUFFING:

1/4 cup dried chestnuts

3 dried black mushrooms

1 tablespoon cooking oil

2 Chinese sausage (2 ounces each), diced

2 medium shallots, thinly sliced

2 stalks green onions, thinly sliced

1 tablespoon chopped cilantro

2 tablespoons oyster-flavored sauce

1 teaspoon sesame oil

1 cup cooked glutinous rice(sweet rice)

Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight. Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 11/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool. Preheat oven to 350 degrees. Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 11/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.