Fried chicken stuffed with apricot filling
Votes: 2
Time: 4 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Fried chicken stuffed with apricot filling - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup and 2 tablespoons olive oil
- 6 cloves garlic, chopped
- 1 tbsp fresh marjoram, plus sprigs for garnish
- 1 lemon, cut in half (remove zest from one half, squeeze juice from both halves)
- 1.5 tsp paprika
- Coarse salt and freshly ground pepper
- 1 (2 - 2.7 kg) broiler chicken carcass
- 1 small red onion, chopped
- 2 stalks celery, chopped
- 1/2 tbsp. dried apricots, chop
- 5 cups diced day-old baguette
- 1/4 cup chopped fresh parsley
- 3/4 cup lightly salted chicken broth
- 1 tbsp. apricot jam
- 1 tbsp. apple cider vinegar
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Recipes with similar ingredients: garlic, marjoram, lemon, paprika, chicken, red onion, celery, dried apricots, baguette, parsley, Apricot jam, apple cider vinegar
Cooking the dish according to the recipe:
- Place 1/3 cup olive oil in the bowl of a food processor. Add garlic, 1 tablespoon marjoram, lemon zest and juice, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Process the mixture into a paste. Using your fingers, gently separate the skin from the meat. Rub the paste over the skin, then under the skin and into the cavities. Place the chicken on a baking sheet and refrigerate, uncovered, for 2 hours or overnight.
- Prepare the filling: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery, and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and continue cooking, stirring, for another 2 minutes. Add the broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer the filling to a bowl and cool completely.
- Preheat oven to 425°F (220°C). Fill the chicken cavity with the stuffing, tie the legs with kitchen string, and place breast-side up in the roasting pan; tuck the wings under the chicken. Roast the chicken until the skin begins to brown, about 30 minutes, then reduce the heat to 350°F (180°C) and continue roasting until the skin is deep golden brown, about 1 hour. (If the chicken is burning, cover loosely with foil.)
- Combine the jam and vinegar in a bowl; coat the chicken and continue roasting for another 20 minutes. Check for doneness with a meat thermometer inserted into the thickest part of the thigh; the temperature should reach 75°C. Remove the chicken from the oven and let it rest for 10 minutes. Garnish with marjoram sprigs.
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