Blue Ribbon Stuffed Chicken with Apple Glaze
Recipe: #43492
August 25, 2024
Categories: Chicken, Apple Sunday Dinner, Oven Roast, Whole Chicken, Chicken Dinner, more
"This delicious roasted stuffed chicken made by Ruth Dykes, won a blue ribbon at the Delmarva Chicken Cooking Festival, Georgetown, Delaware."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (551.3 g)
- Calories 628.7
- Total Fat - 21.8 g
- Saturated Fat - 4.1 g
- Cholesterol - 1090.1 mg
- Sodium - 798.8 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 2.3 g
- Sugars - 11.4 g
- Protein - 83.1 g
- Calcium - 74.7 mg
- Iron - 11.8 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350-degrees F. Sprinkle the chicken cavity with the salt and pepper. Rub the outside of the chicken with the oil.
Step 2
In a large bowl, prepare the stuffing according to the package directions. Add the apple, lemon rind, walnuts, raisins, and celery, mixing well. Stuff the chicken and place on a rack in a baking pan. Cover loosely with foil and roast for 25 minutes per pound (a little under 2 hours for a stuffed 4-lb bird). Place any extra stuffing in a covered casserole and bake for 1 hour.
Step 3
In a small saucepan, combine the apple jelly, lemon juice, and cinnamon. Bring to a boil, then lower the het and simmer for 3 minutes, stirring to prevent scorching. After 1 hour of roasting the chicken, remove the foil and brush with the glaze. Continue roasting, brushing frequently with the glaze, for 30 minutes more.
Step 4
The chicken is done when the leg moves freely when lifted an the internal temperature registers 180-degrees F on a meat thermometer.
Tips
No special items needed.
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