Stuffed Chicken with Walnuts, Apples, and Prunes Recipe

The stuffing adds a little crunch and a lot of texture to the classic roast chicken.


December 2011 | By
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Stuffed Chicken with Walnuts, Apples, and Prunes Recipe
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at a glance Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

December 2011

This festive chicken dish is best served during Christmas dinners! The stuffing adds a little crunch and a lot of texture to the classic roast chicken recipe. Serve this delicious and juicy stuffed chicken recipe to your family this Holiday season! (Click for 12 Roast Chicken Recipes)

Serves
Prep Time 15 minutes 
Cooking Time 1 hour and 45 minutes

For the stuffing

1/2 white onion, finely chopped
1 head garlic, cloves peeled and minced
3 stalks celery, finely chopped
4 tablespoons butter
1 apple, cubed
1/2 cup walnuts, chopped
2 cups cooked long-grain rice
10 pieces dried prunes, cubed
4 tablespoons apple juice
1 tablespoon lemon juice
3 tablespoons cream
salt and pepper, to taste
1 whole chicken (about 1.3 kilos)
salt and pepper, to taste
Spanish paprika

3 to 4 tablespoons butter, melted

Preheat oven to 350ºF.

In a pan, sauté onion, garlic, and celery in butter. Let them sweat and turn a little golden brown. Remove from heat.

3  In a bowl, combine apples, walnuts, rice, and prunes. Mix in the sauteed onion, garlic, and celery. Add apple juice, lemon juice, and cream; season with salt and pepper. Mix well.

Stuff the chicken with the mixture, truss it, and arrange on a baking pan. Sprinkle salt, pepper, and paprika over the chicken, then drizzle with melted butter. Roast for 1 to 1 1/2 hours. The chicken is ready when you pierce the thickest part of the leg and the juices run clear with no blood in sight.

RELATED:
    •    How to Defrost a Chicken 
    •    3 Ways to Know if Your Chicken is Cooked 
    •    Roast Chicken recipes 
    •    How to Truss a Chicken



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