Sunday’s Chicken Dinner Recipe – Roasted Chicken with Apple Stuffing

May 19, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for Roasted Chicken with Apple Stuffing. You’ll be Roasting a Whole Chicken with an Apple Stuffing. Included is a Garlic Butter Rub Recipe for the Chicken and the Apple Stuffing Recipe. The recipe is from one of my favorite recipe sites, the CooksRecipes website which has a massive selection of recipes to please all tastes, diets, and cuisines. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Roasted Chicken with Apple Stuffing

Recipe Ingredients:
1 whole (3 to 4-pound) chicken, trimmed of excess fat

Garlic Butter Rub:
2 cloves garlic, minced
2 tablespoons butter or margarine, softened
1/2 teaspoon lemon juice
Salt and freshly ground pepper to taste

Apple Stuffing:
2 cups firm white bread, cubed
1/2 to 3/4 cup chicken broth
1 large tart Michigan apple, peeled and chopped
1/4 cup dried cherries
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and ground black pepper to taste
3 tablespoons butter
1/2 cup minced onion
1/2 cup sliced celery
1/2 cup dry white wine
1 large tart Michigan apple, cored and cut into wedges
1 large sweet onion, cut into wedges

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – Rinse chicken with cold water and pat dry with paper towels inside and out. Place in roasting pan.
3 – In small bowl, combine garlic, butter, lemon juice, salt and pepper.
4 – Loosen skin of chicken wherever possible, and spread half of the butter/garlic mixture under skin. Sprinkle additional salt and pepper over skin. Put remaining butter in roasting pan.
5 – Place bread cubes in mixing bowl. Toss with apples, cherries, thyme, sage, salt and pepper. Moisten with chicken broth.
6 – Melt butter in large skillet; add onion and celery and sauté until softened, 3 to 4 minutes. Add to stuffing and toss. Stuff chicken loosely with mixture. Tie legs together and roast 40 minutes.
7 – Add white wine, to deglaze the pan along with apples and onions to pan and continue roasting about 40 minutes, until thermometer inserted into thickest part of thigh registers 160°F (71.1°C) to 165°F (73.8°C). Remove bird to platter and let rest 5 minutes before carving.
Makes 4 servings.

Note: Drippings from pan may be used as an excellent base for gravy.

Nutritional Information Per Serving (1/4 of recipe): Calories: 277; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 74mg; Total Carbs: 11g; Fiber: 1g; Protein: 22g; Sodium: 412mg.

https://www.cooksrecipes.com/chicken/roasted_chicken_with_apple_stuffing_recipe.html

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