Chicken sounded purty-good, while I's out on errands I rounded up one...and was going to do it on the grill (beerbutt style) but at the last minute decided to oven-roast the bird 'cause I've got a taste for some cornbread stuffin'!
Stuffing always tasted better if you cook it in the bird. I always make more than fits the cavity in the bird, make a tray of foil nested to the neck...add strips of chicken-fat across the excess stuffing.
The sweetcorn I'll grill, 'n I've been taking frozen mixed vegetables (like for stirfry and such, with beans or pea-pods, sweet-peppers) and steaming them soft in the microwave and adding Velveeta brand Mexican cheese melted on top to make a sauce with some zinG!
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