Baby Chickens With Grapes And Apples Recipe
Ingredients
| Chickens - 6 (1-pound) | ||
| Cream cheese - 2 to 3 (8-ounce) packages | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Olive oil | 3 Tablespoon | |
| Butter | 8 Tablespoon | |
| Tart green apples - 3 pounds, peeled, cored and diced | ||
| Black grapes - 2 pounds, halved and seeded | ||
| Brandy | 6 Tablespoon | |
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.
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.
Chef
