meatloaf stuffed inside a black silkie chicken

This is another longer video that took 9 hours in the making for me to edit and upload. I wanted to explore all iMovie has to offer in terms of their built-in audio effects so a lot of time editing this video was spent trying to decide which sounds or songs fit the mood of the particular clip.

But I finally uploaded this video! Now about the food itself.

I bought the black chicken, which, according to the packaging it came in, originated from Canada(even though black silkie chickens are normally found in China, India, and Southeast Asia). I also didn't notice the words on the label that said "head and feet attached". The black silkie chicken in its defrosted state looked like a whole chicken you'd usually find at a supermarket- without a head or its feet. But it wasn't until my aunt informed me that the chicken had a head, which creeped her out(it creeped out everybody but myself who even took a glance at it).

I didn't discover the chicken still had its feet attached until I had leftover black chicken for dinner the next day. Did you know black silkie chickens have 5 toes instead of the usual four? I didn't until I saw a black chicken foot up close and personal.

You might be wondering where you can procure such an unusual chicken. I bought mine at a Korean supermarket that I traveled one county over for(it's called H Mart, the same location I bought the rabbit that I stuffed a meatloaf in).

As I mentioned in the video, I served this chicken last week on Mother's Day when my extended family got together for a BBQ(hence the need to deconstruct the chicken into bite size pieces). I thought this was going to be a sit-down dinner, which is why I kept the chicken intact until I got to my aunt's house.

It turns out the vegetables I surrounded the chicken with weren't eaten. But that's because there were plenty of better side dishes served than those vegetables, like macaroni salad, potato salad, egg salad, and some sort of cucumber mayonnaise(or ranch dressing) dish. I warmed up the chicken in a 325 degree Fahrenheit oven for 10 minutes but then my aunt insisted on keeping it in the oven for 30 minutes at 250 degrees F(my relatives were fighting over what food was going to be served in which order), thereby drying out the vegetables.

But the chicken was the star of the dish, not the vegetables. So what did I decide to do with the chicken head(still with it's eyes and brain intact)? I ate all the edible parts of the head(the skin, brain, eyes, and what little meat was on the head). The taste of the brain and eyes was juicy and salty. It was delicious.

If you're going to eat a chicken head(I salute you just for contemplating doing that), you need to watch out for the tiny bones of the chicken's skull. I had to spit out some of those bones on more than one occasion when I ate the head.

How are black chickens traditionally served? In Chinese cuisine, they're served in the form of a chicken soup that is said to have healing properties, especially for pregnant women and new moms(I wish I could've told my pregnant sister that but she probably still would've said "No thanks" in that passive aggressive tone of hers).

Here on the Meatloaf Princess channel, I don't stick to tradition. When I was researching how to cook this black chicken, I read somewhere the meat isn't normally eaten like most chickens because it's too lean. Well, my family couldn't tell the difference and neither could I.

But unlike with most non-black chickens, you can't tell if the meat is cooked by color alone. With non-black chickens, it's pretty obvious if your chicken is still pink inside or pink in color. This is why you need a meat thermometer for this recipe.

Even though I said the recipe would take 60-75 minutes, at the 75 minute mark, the internal temperature of the chicken thigh was 143 degrees Fahrenheit, which is considered raw chicken. My dad almost insisted on serving at this temperature but I told him in my best culinary judgment that I don't want to get people sick from my food(salmonella, anyone?). As for my uncle's raw/rare burgers cooked outside in 60 degree weather(unseasonably cold for May)...

I said in the video that I poured sriracha on the green beans and garlic Parmesan sauce on the peas. That's half-true- I used Birds Eye Steamfresh Falvor Full bags Sriracha Green Bean and Garlic Parmesan Peas. But I suspect most of you viewers can't access those particular products at your local supermarkets. However, pouring sriracha on top of green beans and garlic Parmesan sauce on top of peas will suffice.

You will need:

For the cooking equipment:

A frying pan
A large bowl
2 lasagna pans
Nonstick cooking spray
A pastry brush
A meat thermometer

For the meatloaf:

12 ounces of ground beef
Olive oil for browning the beef
2/3 tbsp. of onion powder
2 beaten and whisked eggs
1/2 cup of ketchup
2-3 cloves of black garlic(see helpful link)
2 pieces of tamarind, de-shelled and de-seeded
Pinch of paprika
Pinch of cayenne pepper
Pinch of thyme
Pinch of black pepper
Pinch of salt
1 cup's worth of crushed up cinnamon raisin bagel chips(about 20 chips)

For the chicken and everything else:

1 black silkie chicken, washed
Pinch of paprika
Pinch of cayenne pepper
Pinch of thyme
Pinch of black pepper
Pinch of salt
2 cups of green beans in sriracha
2 cups of peas in garlic Parmesan sauce
Olive oil for brushing the outside of the chicken
3/4 cups of sake cooking wine(the basting liquid)

1. Pour olive oil into a frying pan. Spread the oil throughout the pan and heat the oil up on a stovetop.
2. Once the oil is heated up, put your ground beef into the frying pan.
3. Brown the beef by moving it around the pan and turning it over until it's completely brown in color and no longer red or pink(which signifies raw beef. Raw poultry and raw beef don't go together in terms of food safety).
4. Put your browned ground beef into a large bowl.
5. Add the rest of the meatloaf ingredients into the large bowl.
6. Mix all the ingredients together until all the ingredients are distributed evenly among the meatloaf mixture.
7. Find the hole for where to stuff the chicken with meatloaf by separating the chicken's legs.
8. Season the inside of the chicken with paprika and cayenne pepper. Rub the spices as much as possible throughout the inside of the chicken.
9. Spoon as much of the meatloaf mixture as possible into the chicken(see step 7 on where to find said hole). I only managed to spoon 2 ounces of the meatloaf mixture into the chicken.
10. Spray a lasagna pan with nonstick cooking spray.
11. Put the stuffed chicken into the lasagna pan.
12. Surround the chicken with the green beans and peas.
13. Brush the outside of the chicken with olive oil, using a pastry brush.
14. Season the outside of the chicken with thyme, black pepper, and salt.
15. Pour the sake cooking wine onto the chicken.
16. Spray a second lasagna pan with nonstick cooking spray.
17. Form 1 loaf from the remaining meatloaf mixture.
18. Cook the meatloaf in a 375 degree Fahrenheit preheated oven for 10-15 minutes to cook the egg. Cook the chicken in a 375 degree Fahrenheit preheated oven for 60-75 minutes, or until the internal temperature of the meat of the chicken thigh is 165 degrees Fahrenheit.
19. Serve the chicken whole or break apart into smaller pieces. Eat the head and feet, if you dare(I mean, please).
20. Bon appetit!