Pasta para Pollo Relleno (Ixtepec Chicken Stuffing)

Ingredients

• 8 oz / 225 g potato, par-cooked, finely chopped
• 4 oz / 115 g carrot, par-cooked, finely chopped
• ½ medium white onion, finely chopped
• 2 tablespoons capers, roughly chopped
• 12 pitted green olives, roughly chopped
• 3 jalapeños en escabeche (or to taste), roughly chopped
• 2 tablespoons soft unsalted butter or thick cream (crema espesa)
• 2 chicken gizzards, cooked, roughly chopped
• 2 chicken livers, cooked to 165°F / 74°C, roughly chopped
• Salt to taste

Method

1. 1
   Par-cook potato and carrot separately in salted water until about half done — a knife should meet firm resistance at the center. Drain and cool completely, then chop finely.
2. 2
   Poach gizzards and livers gently in salted water with aromatics until just cooked through. Cool, then chop roughly.
3. 3
   Combine all ingredients in a bowl. Add butter or cream and work through the mixture until everything is evenly coated and cohesive.
4. 4
   Season with salt, keeping in mind the brine from the capers, olives, and escabeche. Taste on a small piece of bread.
5. 5
   Fill the cavities of two prepared whole chickens without packing tightly. Roast according to your preferred method.