Thursday, November 13, 2008

Stuffed chickens with pears and apples

To be honest, this recipe was ment to be for a capon, but I couldn't find no three kilos bird, so I took two nice free range chickens. They turned out very nice. The sweet, fruity stuffing equilibrates the greasy birds, a good combination. On top of everything, the stuffing was very easy to make and the roasting was no sweat.

Stuffed chickens
From Vie Practique, for 6 to 8 people

  • 2 big chickens (or a medium capon, about 3 kilos)
  • 8 apples (I used small golden delicious)
  • 2 pears (conference, also small)
  • 1/2 half a bunch fresh sage (I didn't have fresh so I took a tablespoon dried sage)
  • 20 cl. chicken stock
  • 150 gr. butter
  • salt and pepper to taste
  1. Peel pears and two apples and cut them in pieces, discgarging the cores. Sautée them in a skillet with 30 gr. butter. Salt and pepper to taste. At the end of the cooking, add sage.
  2. Stuff the chickens with these fruits and close them.
  3. Put the chickens in an oven casserole and spread 50 gr. butter over them. Pour the chicken stock in the casserole over the chickens.
  4. Cook them in a preheated oven at 210º C for two hours. Sprinkel chickens with the cooking juices from time to time.
  5. Meanwhile, peel and cut in quarts the rest of the apples. Sautée them in a skillet with the rest of the butter. Reserve warm.
  6. Serve chickens surrounded with buttered golden apples and the cooking sauce.