Chuckle 1910

Chuckle 1910
(Sheila M of Rough and Ready CA gets today’s chuckle thanks!)



Here is a chicken recipe that also includes the use of popcorn as a stuffing. Imagine that! When I found it, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out (even after all these years of cooking!). Give this a try. (I wonder if this would work for a turkey???)
---Sheila--- Sure; just use more popcorn. ---Jerry/ Dad--

~BAKED STUFFED CHICKEN~ (2nd time around)
(Plus: Today in History, Word for the Day, Today’s Horoscope and
Six Differences.)


6-7 lb. chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farms works good.)
1 cup uncooked popcorn (Orville Redenbacher's Low Fat is best) Salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.

Listen for the popping sounds. When the chicken's behind blows the oven door open and the chicken flies across the room, it's done.

And you thought I couldn't cook.........

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(Find the 6 differences, see answers below.)