Chicken stuffed with meat and plums recipe

Total: 2 h 20 min Diners: 6

Christmas is just around the corner and the creativity of all cooks is at its peak. The desire to surprise one more year and delight guests with new and interesting preparations is a maxim to which every host aspires year after year. Especially in Spain, where the Christmas holidays are a kind of gastronomic oasis where, for 10 days, day in and day out, sinning is allowed with absolute tranquility. As Arguiñano said, the best way to enjoy with your pants on is eating… What a great truth!

Thinking about starters and appetizers (which is where we usually innovate more and where it is essential to enter on the right foot) it is impossible not to think about the main course and also about some light options to accompany it. That which is usually the untouchable classic because of how much it is usually liked, but that year after year can become too monotonous. If you don’t make them, you always have in mind the typical roast poultry, stuffed or not, that you see so much in the movies and that you dream of making.

Well, this is the time, because there is nothing easier to make and no sauce in which to dip more bread. The main course of this holiday season, will be a chicken stuffed with pork, plums and apple, a perfect recipe for Christmas that involves no more effort than putting it in the oven and control it once seasoned with head and stuffed with a successful mixture. Thus, in addition to executing a recipe like few others, it allows us to have time to enjoy the best of these holidays: family and loved ones.

How to make a finger-licking stuffed chicken

The recipe is very simple, but today it’s time to reveal the key to success: In addition to the typical rule of calculating 1 hour per kilo of chicken (10 minutes more if it is stuffed), the differentiating point is to rub the breasts well (just under the skin) with a mixture of butter, salt, pepper and the fresh herb that you like. This will add juiciness in addition to joining with the sauce from the oil and the chicken itself, creating a broth that is one of the best things you’ll ever taste.

Ingredients

. Chicken (free range best), 1 pc Onion, 1 pc Pink Lady Apple, 1 pc Garlic cloves, 6 pc (2 for stuffing and 4 for outside) Fresh ginger, 5 cm Prunes, 6 pc Butter, 70 g Tarragon, 1 tsp Dill, 1 tsp Fresh coriander, Extra virgin olive oil, 4 tablespoons Whisky, 150 ml (2 tablespoons for the stuffing, the rest in the sauce) Salt and black pepper, c/s Lemon, 1 pc Minced pork, 300 g Freshly chopped Iberian bacon, 50 g

Roll up your sleeves and grab a good piece of bread. It’s time to set the record straight on the holiday table by getting a golden crispy exterior, a delicious sauce and a succulent interior that can be made both by deboning the chicken (which is a roll) and with all its little bones; then you’ll just have to go about avoiding them.

Step 1

The first thing we will do is chop the onion very finely and also the previously peeled ginger and garlic cloves that will be part of the chicken farce.

Step 2

filling

In a bowl mix the chopped Vegetable Recipes with the minced pork, bacon and also add the wiski, prunes and apple previously peeled and cut into cubes of about 2×2; large. Season with salt and pepper and let it rest.

Step 3

On the other hand, mix the butter with the dill, tarragon and coriander, add a little salt and also a pinch of turmeric.

Step 4

Baste the chicken all over with a little olive oil, massaging it with your hands and also season it thoroughly with salt and pepper.

Step 5

Baste the chicken breasts with the herb butter inside the skin and also on top, so that they are completely covered.

Step 6

Stuff the whole center of the chicken that we have previously cleaned well, also with some paper, with our farce and help us with some toothpicks to close the butt.

Step 7

Place the chicken breasts side down in a tray that fits well, smeared with oil. Add a few cloves of garlic on the sides and also some lemon wedges.

Step 8

Add a little more whiskey to the base of the tray and bake, with the oven preheated to 180ºC for 1 hour. Then turn it over and bake for 40 minutes more. At the end it will have to be left with the breasts facing up and these should be nice and crispy.