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Meat

    French prune and apple stuffed chicken

  1. picture of French prune and apple stuffed chicken
 Meat
  2. 
    l Large chicken
    1 tbsp vegetable oil
    275g Bramley apples
    25g butter
    1 medium onion, halved
    2 celery sticks, finely chopped
    150g French Prunes (no-soak)
    1 Lemon, zested and one half juiced
    175g fresh white breadcrumbs
    2 tbsp freshly chopped sage
    1 egg, beaten
    Seasoning
    celery leaves and fresh sage, to garnish
    
    

    Preheat the oven to 190 deg C

    To make the stuffing, peel, core and chop the apples. Finely chop half of the onion and fry in the butter with the celery and apples for 8-10 mins, stirring occasionally until the vegetables are softened. Leave to cool slightly.

    Stone and chop the prunes, then add the lemon zest and the juice. Mix in the breadcrumbs, sage, egg, seasoning and onion mixture.

    Loosen the skin around the neck cavity of the chicken and fill with half of the stuffing mixture. Cut the reserved onion in half and place inside the body cavity with the remaining lemon half.

    Place the chicken in a roasting tin and brush with oil and roast. Roll the remaining stufiing into small balls, arrange around the chicken and cook for the final 30 mins of cooking time. Garnish with celery leaves and fresh sage.