Slick Chicken Recipe
This Slick Chick can be a real crowd pleaser when served for parties or get-togethers; yeah, this Chicken dish takes in a very desirable combination of meat, spices, sweetner and fruits! And believe me, this slick chick is reallt worth the time you spend on it; so why not give it a try!
Ingredients
2 small whole broiler fryers
1 1/2 teaspoons salt
1 large onion, chopped
1/4 cup water
1/4 teaspoon ground coriander
1/4 teaspoon curry powder
3 medium size apples, pared, quartered, cored and chopped
Granulated or liquid no calorie sweetener
1 teaspoon paprika
1/2 cup chicken broth
Directions
Rinse chickens inside and out with cold water; drain, then pat dry.
Sprinkle insides with 1/2 teaspoon of the salt.
Simmer onion in water in a medium size frying pan 5 minutes, or until soft; stir in coriander, curry powder, apples, another 1/2 teaspoon of the salt and your favorite no calorie sweetener, using the equivalent of 1 teaspoon sugar.
Cook, stirring often, over medium heat 10 minutes, or until apples are slightly soft.
Remove from heat.
Stuff neck and body cavities of chickens lightly with apple mixture.
Smooth neck skin over stuffing and skewer to back; tie legs to tail with string.
Place chickens, side by side, in a roasting pan.
Mix remaining 1/2 teaspoon salt and paprika in cup; sprinkle over chickens.
Roast in moderate oven (375°), basting several times with chicken broth, 1 1/2 hours or until drumsticks move easily and meaty part of a thigh feels soft. (If you want to garnish chickens with onions, thread wedges of peeled onion onto dampened wooden picks and insert into chickens for last half hour of cooking time.)
Remove chickens to a heated serving platter; cut away strings and remove skewers.
Garnish platter with parsley and a few thin apple slices, if you wish.
Cut chickens in half, divide stuffing evenly.
Sprinkle insides with 1/2 teaspoon of the salt.
Simmer onion in water in a medium size frying pan 5 minutes, or until soft; stir in coriander, curry powder, apples, another 1/2 teaspoon of the salt and your favorite no calorie sweetener, using the equivalent of 1 teaspoon sugar.
Cook, stirring often, over medium heat 10 minutes, or until apples are slightly soft.
Remove from heat.
Stuff neck and body cavities of chickens lightly with apple mixture.
Smooth neck skin over stuffing and skewer to back; tie legs to tail with string.
Place chickens, side by side, in a roasting pan.
Mix remaining 1/2 teaspoon salt and paprika in cup; sprinkle over chickens.
Roast in moderate oven (375°), basting several times with chicken broth, 1 1/2 hours or until drumsticks move easily and meaty part of a thigh feels soft. (If you want to garnish chickens with onions, thread wedges of peeled onion onto dampened wooden picks and insert into chickens for last half hour of cooking time.)
Remove chickens to a heated serving platter; cut away strings and remove skewers.
Garnish platter with parsley and a few thin apple slices, if you wish.
Cut chickens in half, divide stuffing evenly.
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