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Apple Stuffed Chicken Recipe
|Roasting chicken||1 Large|
|Salt-free seasoning||To Taste|
|Seasoned pepper||To Taste|
|Granny smith apples||2 , cored and quartered|
|Leeks||3 Large, trimmed, washed and cut into 2-inch pieces|
|Tarragon sprigs/Rosemary / parsley||5|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Kitchen bouquet||1 Tablespoon|
|Browning sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 3991 Calories from Fat 2496
% Daily Value*
Total Fat 278 g428.4%
Saturated Fat 100.4 g502.2%
Trans Fat 0 g
Cholesterol 1154 mg
Sodium 1118.2 mg46.6%
Total Carbohydrates 125 g41.8%
Dietary Fiber 20.1 g80.5%
Sugars 56.3 g
Protein 243 g486.6%
Vitamin A 262.1% Vitamin C 114.3%
Calcium 53.4% Iron 149%
*Based on a 2000 Calorie diet
Rinse chicken under cold running water; pat dry with paper toweling.
Season inside with salt-free seasoning and pepper.
Place apples, leeks and herbs in chicken cavity.
Pull skin over neck and body openings; secure with skewers.
Fold wing tips under body; secure with kitchen twine wrapped around wings and body.
Bring legs together and tie at tip ends.
In small bowl, combine butter and browning sauce; brush on chicken.
Grill chicken, breast-side down, on covered grill, over medium-hot with Mesquite charcoal briquets 25 minutes, basting once with butter sauce.
Turn chicken breast-side up and baste again.
Cover grill and cook 15 minutes longer; baste again with butter sauce.
Cook 35 minutes longer or until thigh moves easily and juices run clear, adding briquets as necessary to maintain heat.