Not on topic, but I think it needs to be here.
Goodweed's idea of New England Chicken, in fact I'm going to create this recipe for you right here, right now, in honor of the New Englanders on this site.
Ingredients:
1 Large Roasting Chicken
1 large yellow Onion, cut coarsely
1 cup cooked brown rice
1/2 cup cooked wild rice
1/2 cup slivered almonds
salt
pepper
1 tbs. Rubbed Sage
1 tsp. finely-ground Black Pepper
8 oz. sliced mushrooms
1/2 cup melted butter
1/8 cup Maple Syrup.
Combine the rice, almonds, sage salt and pepper. Saute the mushrooms in butter until just cooked. Add the onions and sweat until soft and sweet. Mix in with the rice and stuff.
Soften the butter and mix with the syrup. Fire up the charcoal or gas grill. If using charcoal, configure in two piles with room for a drip pan between them. Stuff the bird with the rice and stuff. Wipe the chicken clean with a damp paper towel. Dry the bird with more paper towels. Place sticks of maple into the fire to create smoke.
Place the bird over the drip pan and baste with the syrup/butter. Cover and close vents to the half open position. Cook for 12 minutes per pound, basting every ten minutes or so with the syrup/butter. Check with a meat thermometer. Remove when the temp. reads 155 F.
Serve with acorn squash or sweet potatoes and cornbread.
Now that yells
New England loud and clear.
To make it even better, add clams, scallops, or any of the other seafood for which the area is famous, to the stuffing.
Seeeeeya; Goodweed of the North