Baby Chickens With Grapes And Apples Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings18Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Chickens6 Pound (6 Chicken, 1 Pound Each)
 Cream cheese package24 Ounce (3 Packages)
 Cream cheese24 Ounce (3 Packages, 8-Ounce)
 Salt To Taste
 Freshly ground black pepper To Taste
 Olive oil3 Tablespoon
 Butter8 Tablespoon
 Tart green apples3 Pound, peeled, cored and diced
 Black grapes2 Pound, halved and seeded
 Brandy6 Tablespoon

Nutrition Facts

Serving size

Calories 611 Calories from Fat 389

% Daily Value*

Total Fat 44 g67.2%

Saturated Fat 17.6 g88%

Trans Fat 0 g

Cholesterol 169.3 mg

Sodium 253.4 mg10.6%

Total Carbohydrates 20 g6.8%

Dietary Fiber 2.8 g11%

Sugars 15.9 g

Protein 31 g61.6%

Vitamin A 18.9% Vitamin C 47.4%

Calcium 9.5% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

GETTNG READY
1 Preheat the oven to 450 degrees farenheit.
2 Wipe the chickens clean throughly and dry them from inside and outside.

MAKING
3 In a large bowl, add chees and beat with a fork until smooth;add salt and pepper.
4 Stuff the cheese in the body cavity of each bird and truss them.
5 In a large heavy frying pan, heat oil and 4 tablespoons of butter.
6 Add the chicken 1 or 2 at a time and saute over medium heat turning them over so that they are evenly browned.
7 When the birds are well browned, transfer to a large roasting pan and arrange them side by side.
8 Pour the remaining fat over them and roast uncovered for 25 minutes;10 minutes on each side and a final 5 minutes on their backs.
9 Baste continuously with pan juices each time you turn the bird.
10 Check if they are cooked by pushing a skewer through the thickest part of the leg: the juices should run clear. If not, return birds to the oven for a few minutes longer.
11 For the fruit garnish:In a pan add remaining 4 tablespoons of butter and toss diced apples until golden.
12 Remove from the heat and add grapes.Mix carefully.
13 Remove the chicken from the oven and spoon over the apples and grapes.
14 Pour a tablespoon of brandy over each bird.
15 Cover the pan with a foil and return to the oven or another 10 minutes to blend flavours.

SERVING
16 Using a large sharp knife, slice each chicken into half down the middle.
17 Re-form the birds and arrange them on a large serving platter;surround with fruits.
18 Pour the cooking juices over fruits and serve immediately.
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