more chocolate… (Smarties Dressing)

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recipe: smarties dressing for roast chicken

click on image to see same view of roast chickens
stuffed roast chickens
We were thinking that if chocolate in gravy is good, then more chocolate would be even better.

So we decided to do a taste test. We stuffed one chicken with Mom’s dressing and the other chicken with Smarties.

Smarties Dressing
(makes enough for a 3 lb roasting chicken)

  • 2 Tbsp vegetable oil
  • 1 medium onion, chopped finely
  • 1 c dry bread crumbs
  • 1 c Smarties
  • 2 Tbsp fresh thyme leaves, chopped finely (1 tsp dried thyme)
  • ½ tsp salt

Preparation

  1. Heat oil in a large skillet. Saute onions til transluscent. Let cool.
  2. In a large bowl, mix together breadcrumbs, Smarties, thyme and salt.
  3. Add onion mixture to breadcrumbs and Smarties. Mix well.
  4. Stuff bird and pin opening closed. Rub the skin with olive oil, sage, parsley, rosemary, thyme, celery salt, pepper.
  5. Put into a preheated 500F oven. Immediately turn the oven down to 350F. Roast the bird for a half hour per pound, basting every 15 minutes.

Smarties […] come in eight vibrant and playful colours, with sweet milk chocolate locked inside each crunchy candy shell.

(read more about Smarties here)

In retrospect, it might have been a better idea to use M&M’s®, because they don’t melt in your hand. But still, all in all, Smarties roasted in a chicken are amazing!

They won’t replace Mom’s dressing, which truly is the quintessential dressing. But smartie stuffed roast chicken is definitely a keeper! (really???*)


* You did take note of the date? If not, please place cursor between the arrows.

(ha ha… April fool!)

 

Oh yes, and by the way, I’m not fooling about Mom’s dressing for roast chicken. It really is the best.

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  • bing

    Were you careful to keep the red ones together, so you could eat them last?

  • ejm

    Yes, and we ate them very slowly as well.

  • When I read “Smarties Dressing,” I wasn’t sure my stomache could stand reading on… When I was growing up, “Smarties” meant little sugar pellet candies (like these: http://www.smarties.com/ ). I never did like those things. To think of them as the featured ingredient crammed into the back end of some poor, unsuspecting bird… *shudder* The chocolate dressing sounds much better, I’ve tasted contest chili that had chocolate in there. It sounded weird to me, but then, many things sound weird to me.

  • MrsBrown

    If I could (or would?) eat smarties in chicken, I would crunch them very fast.

  • ejm

    When I googled to find a photo of a Smarties box, I was amazed to see that Smarties are a completely different candy in the US. That is why I mentioned M&M’s as an alternative. I’m still reeling that the candy name can be a registered trademark (at least I think they are a registered trademark) in several parts of the world and still registered to describe a completely different non-chocolate confection in one other country (I gather that the powdery Smarties are only available in the USA – even though I’m positive that I’ve eaten those candies – I never knew what they were called though. People used to hand them out on Hallowe’en).

    I found the following at candyusa.org/Classroom/timeline.asp

    1949 Smarties small pastel candy disks are introduced, followed by the Smarties Necklace nine years later.

    And this at http://www.nestle.com/Our_Brands/Chocolate_Confectionery/Smarties/

    Smarties were introduced in 1937 and are still the most popular sweet and one of Nestlé’s major confectionary brands.

    And really, Phydeaux? You would consider trying it? I agree that unsweetened chocolate in the gravy is wonderful but sweetened milk chocolate roasted inside a bird is just a little too weird sounding to me.

    If it were still 1 April, MrsBrown, I would reply that the smarties lose their crunch and simply become chewy. But as it is now just a regular April day, I must confess that I would probably need to leave the room quickly and call for pizza delivery if I found out that the chicken was stuffed with smarties dressing.

  • You are fearless in the kitchen! I admire that so much!

  • ejm

    Fearless? Me??!! You should see me when I have to wash the sharp knives, Ivonne. I have to lock my knees to stop them from shaking. :^D

  • ejm

    And speaking of April Fools, I love this page from Google, posted on 1 April 2000:

    http://www.google.ca/mentalplex/

  • ramya

    very interesting post very new to know chocolate gravy.
    from tons of simple thoughts no foolings it’s april 3rd.

  • ejm

    I really am not fooling about chocolate in gravy, ramya. It’s dark unsweetened chocolate though and not very much – just enough to enhance the chocolate-like flavours that gravy sometimes takes on naturally.