Apple Stuffed Chicken Recipe
Ingredients
| Chicken | 1 Large | |
| Salt-free seasoning and seasoned pepper | ||
| 2 Granny Smith apples, cored and quartered | ||
| 3 large leeks, trimmed, washed and cut into 2-inch pieces | ||
| 4 or 5 sprigs fresh tarragon, rosemary or parsley | ||
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| 1 tablespoon Kitchen Bouquet® browning sauce | ||
Directions
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.
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.
Chef
