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BANANA STUFFED RUM RUNNER

Serves 6.

• 1 roasting chicken, about 5 pounds
• Salt and freshly ground pepper

• 3 Tablespoons Butter
• 2 garlic cloves, finely chopped
• 1 cup seasoned bread crumbs

• 1/4 cup fresh lime juice
• 1 Tablespoon grated lime peel (green part only)
• 1 Tablespoon rum
• 1 tsp brown sugar
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne pepper
• 4 firm ripe bananas, peeled and chopped

• 4 Tablespoons butter
• 3 Tablespoons rum

Preheat oven to 350 degrees . Wash chicken and pat dry. Sprinkle inside and out with salt and pepper.

In a large frying pan, melt 3 tablespoons butter over medium heat. Add garlic and cook 1 minute. Add bread crumbs; cook, stirring, until crisp and brown.

Remove pan from heat. Stir in lime juice, lime peel, tablespoon rum, brown sugar, nutmeg, and cayenne pepper; mix well. Add bananas and toss to combine. Stuff into cavity; truss chicken. (Wrap any leftover stuffing in aluminum foil and bake with the chicken.)

Place chicken in a large roasting pan. Melt remaining 4 tablespoons butter and brush over chicken. Roast for 2 hours, until meat thermometer registers 185°. Baste occasionally with pan juices.

In a small saucepan, warm remaining rum. Ignite, and when alcohol has burned off, drizzle over chicken before serving.

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