Stuffed Chicken With Apple Glaze Recipe
Make Stuffed Chicken With Apple Glaze! No other activity will relax you as much as this does. Pamper everyone with Stuffed Chicken With Apple Glaze as Main Dish. Chicken is the main ingredient in this Stuffed Chicken With Apple Glaze. In my estimation, if one is a chef, one needs to have a personal recipe of Stuffed Chicken With Apple Glaze, just like I do.
Ingredients
1 broiler-fryer chicken (3 1/2 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 package (6 ounces) chicken-flavored stuffing mix, plus ingredients to prepare mix
1 cup chopped apple
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup thinly sliced celery
1/2 teaspoon grated lemon peel
1/2 cup apple jelly
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350°F.
Sprinkle inside of chicken with salt and pepper; rub outside with oil.
Prepare stuffing mix in large bowl according to package directions.
Add apple, walnuts, raisins, celery and lemon peel; mix thoroughly.
Stuff body cavity loosely with stuffing.* Place chicken in baking pan.
Cover loosely with aluminum foil; roast 1 hour.
Meanwhile, combine jelly, lemon juice and cinnamon in small saucepan.
Simmer over low heat 3 minutes or until blended.
Remove foil from chicken; brush with jelly glaze.
Roast chicken, uncovered, brushing frequently with jelly glaze, 30 minutes or until meat thermometer inserted into thickest part of thigh registers 185°F and juices run clear.
Let chicken stand 15 minutes before carving.
Sprinkle inside of chicken with salt and pepper; rub outside with oil.
Prepare stuffing mix in large bowl according to package directions.
Add apple, walnuts, raisins, celery and lemon peel; mix thoroughly.
Stuff body cavity loosely with stuffing.* Place chicken in baking pan.
Cover loosely with aluminum foil; roast 1 hour.
Meanwhile, combine jelly, lemon juice and cinnamon in small saucepan.
Simmer over low heat 3 minutes or until blended.
Remove foil from chicken; brush with jelly glaze.
Roast chicken, uncovered, brushing frequently with jelly glaze, 30 minutes or until meat thermometer inserted into thickest part of thigh registers 185°F and juices run clear.
Let chicken stand 15 minutes before carving.
