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Ingredients
6 tablespoons chicken fat (or more, to taste)
½ cup celery, chopped
4 scallions, chopped
Crushed savory, to taste
1 pint shucked oysters, with liquid
Salt, white pepper and red pepper, to taste
3 to 4 cups cubed day-old white bread
½ cup chopped parsley
Nutritional analysis per serving
17 grams carbs; 56 milligrams cholesterol; 245 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 2 grams fiber; 332 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the chicken fat in a deep skillet, add the celery, scallions and savory and saute for a few minutes. Add the oysters with their liquid and saute briefly until their edges curl.
- Step 2
Add salt, white pepper and red pepper to taste. Turn off the heat, add the bread cubes and parsley, and toss the mixture thoroughly. Adjust the seasonings and stuff and truss the chicken.
Private Notes