Back to Recipe

Blue Ribbon Stuffed Chicken with Apple Glaze

Here's how you make Blue Ribbon Stuffed Chicken with Apple Glaze
Pause Continue Reading
  • Servings: 4-6
  • Prep: 20m
  • Cook: 1.6m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 4 pounds broiler-fryer chicken (1)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons oil
  • 6 ounces stuffing mix (1 box)
  • 1 cup apple, grated
  • 1/2 teaspoon lemon rind, grated
  • 1/4 cup walnuts, chopped
  • 1/4 cup raisins
  • 1/4 cup celery, finely chopped
  • 1/2 cup apple jelly
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon (ground)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.