Monday, May 23, 2011
Apple & Shallot Stuffed Chicken
I had been dying to try this recipe for some time now and I am so glad I did! It was so moist and super delicious. I would highly recommend it to anyone who loves chicken. It was easy to make and made the house smell lovely.
1 whole chicken (mine was 3 pounds)
pepper and salt to taste
1 large garlic clove
1 rosemary sprig
3 oz bacon (thick slices)
3 tbsp butter or oil
1 tsp seasoning (your favorite)
1/2 teaspoon Lawry's garlic salt
1. Preheat your oven to 350° F. Peel and coarsely chop the shallots. Grate or mince the garlic. Peel and dice the apple. Mine was a Granny Smith.
2. Heat a tbsp butter or oil and add the shallots. Season the shallots with a pinch of pepper and salt. Sauté them over low to medium heat for about 5 minutes. When they are slightly browned it is time to add the apples. Add the garlic and cook things a few minutes, until the apples get a slight tan but are still firm. Turn off the heat.
3. Fill the chicken with the shallots and apples and put a rosemary sprig in there as well for some extra flavor. Melt remaining butter and add your seasonings and garlic salt. Brush the chicken with the seasoned butter.
4. Wrap the breast part of the chicken with bacon. This doesn’t just add a tremendous amount of flavor but it also prevents the chicken from drying out. Cook for 90 minutes or until a meat thermometer inserted reads 180° F. I served this with corn on the cob and mashed potatoes. Mmm mmm good!
Recipe adapted from Kayotic Kitchen.