This festive dish is best served during Christmas dinners! The stuffing adds a little crunch and a lot of texture to the classic roast chicken. Serves 6 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
1 Preheat oven to 350ºF. 2 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. 4 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: 3 Ways to Know if Your Chicken is Cooked, How to Defrost a Chicken, Roast Chicken recipes, How to Truss a Chicken
Photography by Patrick Martires | Food Preparation by Maj Lazatin | Prop Styling by Liezl Yap | Props from Yummy Prop Library and stylist’s own
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