Apple Stuffed Chicken Recipe


Main IngredientInterest Group


 Roasting chicken1 Large
 Salt-free seasoning To Taste
 Seasoned pepper To Taste
 Granny smith apples2 , cored and quartered
 Leeks3 Large, trimmed, washed and cut into 2-inch pieces
 Tarragon sprigs/Rosemary / parsley5
 Butter/Margarine1⁄3 Cup (5.33 tbs), melted
 Kitchen bouquet1 Tablespoon
 Browning sauce1 Tablespoon

Nutrition Facts

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


Remove giblets and neck from chicken.
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.