Happy New Year with this easy, full of citrus aromas, stuffed chicken! It’s so juicy and tender and goes well with oven potatoes or rice!
Serves 5-6 Preparation time: 30′ Cooks in: 2h Ready in 2:30′
1 whole chicken (2 kg)
1 orange, juiced + its peel cut in strips
1 lemon, juiced
1 green apple, quartered, cored
2 carrots, peeled, chopped
2 sprigs rosemary
½ cup extra-virgin olive oil
½ cup dry white wine
400 g liver, blanched for 1 minute, drained
1 large onion, finely chopped
2 garlic cloves
2 medium whole wheat rusks, grated
⅓ cup raw white almonds, chopped
2 tbsp black raisins
150 g kefalograviera cheese, grated (or Gruyere)
⅓ cup dry white wine
⅓ cup extra-virgin olive oil
½ tsp cinnamon
¼ tsp paprika
Preheat oven at 180C/fan. Pat dry your chicken with kitchen paper and drizzle with lemon juice. Season well with salt and pepper and place on a piece of aluminum foil.
Filling: Dice liver in a bowl. In a frying pan heat oil and cook onion until tender. Add garlic and liver. Cook for 5 minutes and pour in wine. Let alcohol evaporate and stir in cinnamon, salt, pepper and paprika.
Remove pan from heat and stir in grated rusks, almonds, raisins and grated cheese. Stuff the cavity of the chicken sew the neck cavity shut using a heavy needle and heavy thread or butchers’ twine. Otherwise use a couple of long wooden skewers.
Line the bottom of your baking dish or Dutch oven with rosemary twigs and orange peel strips. Place chicken on top, apple and carrot pieces around the chicken. Drizzle with orange juice, wine and olive oil. Cover your baking dish with foil and bake for 1 hour and 15 minutes. In the meantime brush your chicken with its juices a couple of times. Discard foil and add a little water if necessary. Bake for 40 minutes until nicely colored. Transfer chicken on a platter and strain 2 cups of juice.
In a saucepan heat juices adding 1 tbsp corn flour dissolved in 1/3 cup of water if necessary. Simmer until you get a nice thick sauce.
Place apples and carrots around the chicken in the platter and serve with the sauce.
Και η ελληνική συνταγή: Γιορτινό γεμιστό κοτόπουλο με σάλτσα πορτοκαλιού