On Wed, 26 Oct 2005 18:56:30 -0500, OmManiPadmeOmelet wrote:

> I discovered frozen deboned
> > chicken, already seasoned and stuffed with Boudin (a Cajun spicy pork & rice
> > sausage). Okay! I bought one (I realize I could stuff this myself but
> > I'm not anxious to try to debone a whole chicken.)
> >
> > It weighs 3 lbs. I figure I'll roast this sausage-stuffed chicken, maybe
> > bake a acorn squash alongside or steam broccoli or some other veggie. I'll
> > bake some cornbread earlier in the day. Hopefully I'll have some nice
> > leftovers. I'll get a nice wine to go with - Pinot Grigio maybe.
> >
> > In case anyone cares, the brand is Destin Ice Markets. (Their web site is
> > apparently new because there's a lot missing, links that lead to nothing,
> > images blank.) I hope this doesn't bode ill for the chicken But if it's
> > bad, there's only myself to displease. Won't have to listen to any bitching
> > but my own.
> >
> > Jill
> >
> >
>
> Damn.
>
> That's just.... cheating. ;-)
>
> I've deboned chickens and it's a PITA. Nice find!

It's not that hard, but you need a sharp boning knife.
I've even de-boned turkey's for T'day.

> Hope it comes out well for you, but I'd use butternut squash.
> I'm not a real fan of acorn squash. Too stringy IMHO.
>
For eating out of the shell, I'd go with the acorn. If I wanted to
mash it, I'd do butternut.

> Turban squash is nice for presentation if you do it right!
>
Turban leaves me absolutely cold.... it has no discernable flavor for
me.