Have you fixed your Destin Ice Market chicken yet? Can't find 'em at
my two Schnucks,Wild Oats or Fresh Market. In fact they look at me like
I'm sort of crazy.

My Krougher's is now carrying a Cajun boudin which I could stuff in an
ordinary chicken and give it a whirl. What'da think?

--

Stark wrote:
> Have you fixed your Destin Ice Market chicken yet? Can't find 'em at
> my two Schnucks,Wild Oats or Fresh Market. In fact they look at me
> like I'm sort of crazy.
>
(no comment! LOL)

> My Krougher's is now carrying a Cajun boudin which I could stuff in an
> ordinary chicken and give it a whirl. What'da think?

I'm cooking mine for Thanksgiving so no, I haven't prepared it yet. It's
still in the freezer. Did you try the Schnuck's at Macon & G'Town Parkway
in Cordova? That's where I bought mine. Maybe give them a call and ask...
that way if they look at you like you're crazy at least you won't know it!

Now as to stuffing a regular chicken with boudin... why not? I checked the
label... they threw in some onion, garlic, celery, parsley... looks like
everything except cornbread was put in to go with that boudin! Oh, the top
of the deboned chicken has a red spicy looking mixture... I'm guessing it's
mostly paprika, perhaps some lemon pepper... you sure don't want to pat a
chicken with that much ground cayenne, I don't care *how* Cajun you are! LOL

Jill

In article >, jmcquown
> wrote:



> I'm cooking mine for Thanksgiving so no, I haven't prepared it yet. It's
> still in the freezer.

I suspected you were saving for Thanksgiving.

> Did you try the Schnuck's at Macon & G'Town Parkway
> in Cordova? That's where I bought mine.

Hmmmm. I usually get nose-bleed when I travel that far East, but I do
occasionally sneak into Costco. I'll give it a try.

> Maybe give them a call and ask...
> that way if they look at you like you're crazy at least you won't know it!

Actually a butcher at one Schnucks had heard of it. I exagggggerated.
>
> Now as to stuffing a regular chicken with boudin... why not? I checked the
> label... they threw in some onion, garlic, celery, parsley... looks like
> everything except cornbread was put in to go with that boudin!

Probably trying to thin the boudin. Even if it's only half meat half
rice, it's pretty rich. Some boudin brags of being 60-40.

> Oh, the top
> of the deboned chicken has a red spicy looking mixture... I'm guessing it's
> mostly paprika, perhaps some lemon pepper... you sure don't want to pat a
> chicken with that much ground cayenne, I don't care *how* Cajun you are! LOL

I'm faux Cajun--a wannabe on weekends. Found a couple of Cajun grocers
on the internet. Used to be a half dozen. Hate to think what probably
happened to the others. One of the remaining sells a lot of stuffed
chickens, like with crawfish and alligator, but none with boudin.

Thanks again,

Randall