You will need
- 1 chicken;
- 3 apples;
- 2 tablespoons of whiskey;
- 1/4 Cup prunes;
- 3 cloves of garlic;
- pinch of lemon zest;
- 2 tablespoons of honey;
- pepper to taste;
- a pinch of rosemary and thyme;
- 1 lemon or orange.
Prepare the stuffing. Slice the dessert apples of the varieties of small slices. Finely chop the pre-soaked prunes. Mix prunes, apples and chopped garlic. Add to this mix a couple tablespoons of whiskey or other spirits. Let stand a few minutes.
Prepared chicken RUB inside and out with salt and pepper. That the meat was salted evenly, you can do injections of saline solution into the fleshy places. The bird will acquire through this procedure more succulent.
Mix the honey with thyme, rosemary and grated zest. Add salt and pepper. If honey is too viscous, you can add a couple tablespoons of olive or sunflower oil.
Stuff the bird with a mixture of apples and prunes. Kill the belly with toothpicks. The legs can be linked thread. RUB outside of chicken with herbs honey.
Preheat the oven to 220 degrees. Put chicken on sheet, around it pour chopped apples - they will absorb the juices and will give the dish extra flavor. Put the chicken in a preheated oven for 40-45 minutes, until browned. Then reduce the temperature to 180C and continue baking until done.
Can be the same way stuffed bird to cook in foil. Chicken in foil does not require a lot of attention and it turns out very soft and juicy.
You can vary this recipe stuffed the chicken with lemon or orange. It turns out very unusual combination. RUB the bird with salt and pepper. Put the stuffing of diced lemon or orange, onion and seasoning for chicken. Put the carcass back into the oiled baking sheet. Bake in preheated oven for 30 minutes. Then pour the chicken with the separated juice and cover with foil. Cook for another 1.5 hours. 15 minutes until cooked remove the foil and once again baste the bird with the juice.