Baked chicken recipe, an ideal stuffed chicken for a festive meal, apple, walnuts, bacon, mushrooms, dates… Step by step elaboration of the stuffing, how to tie the chicken, how to bake it, and time needed to get a slice of juicy and well-done meat.
Baked chicken is one of the dishes consumed all year round, but it is also an excellent choice to make a healthy, economical and exquisite roast for a festive meal. Chicken is a bird with a place at the Christmas table, just like a capon, turkey, poultry… it is also ideal when there are not many guests.
The recipe we propose this time is a stuffed chicken, it is easy to make, and the result is excellent. The stuffing is mushrooms, bacon, apple, dates, walnuts, and some spices and aromatic herbs. As always, the cooking time is extended when making a roast bird, but the preparation does not require any effort, and the meat is juicy and tender. Here is a step-by-step explanation of this baked stuffed chicken recipe.
1 chicken (2 kilos)
2 sprigs of rosemary
100 grams of white wine
100 grams of cognac
extra virgin olive oil.
For the stuffing
140 grams of onion
4 cloves of garlic
280 grams of oyster mushrooms
175 grams of apple
120 grams of bacon
70 grams of dates
70 grams of walnuts
1/2 c/c gingerbread spices
60 grams white wine
20 grams soy sauce
extra virgin olive oil.
Start by preparing the stuffing. The ingredients indicated are peeled, seeded, etc.
Chop the onion in brunoise and the garlic also finely. Chop the mushrooms into small cubes and the apple into slightly larger cubes, but not too much. Cut the bacon into strips and chop the dates and walnuts.
Put a large frying pan or casserole to heat with a good splash of extra virgin olive oil. When it is a medium temperature, add the garlic, let the oil aromatize, add the onion, cook it over low heat until it is transparent.
Then add the mushrooms, increase the heat, and season to taste. After two or three minutes, add the apple, the bacon, the dates, and the walnuts. Sauté until the bacon is browned, turning occasionally. Then add the spices, mix well and add the wine and soy sauce. Cook over medium heat until the wine evaporates. Taste and adjust if necessary.
Preheat the oven to 180º C. Prepare the chicken, clean it well of any feathers it may have and inside. Dry the chicken well and prepare to introduce the stuffing with the help of a spoon. There will be some stuffing leftover (you can use it in an appetizer, for example, stuffing vol au vents).
Tie the chicken tightly and place it in the oven tray with the peeled shallots, season to taste, add the wine and cognac and rub the bird with plenty of extra virgin olive oil (it could also be done with lard). Place the rosemary to aromatize the roast and place it in the oven, at the height immediately below the center of the oven.
Bake the chicken for 1’30 or 2 hours, the time can vary according to the oven and the size of the bird (it can make 1’900 kilos or 2’200 kilos…), ours was 1’55 h. During baking, on two or three occasions, pour juice from the tray over the breasts. When the skin is golden brown and crispy, remove the roast chicken from the oven and let it rest for a few minutes before carving.
Serve the roast chicken on a platter in the center of the table if you want your guests to appreciate the delicacy they are about to taste, then carve it and distribute it accordingly, with the stuffing of mushrooms, apples, dates, nuts… and dipping the meat with some of the reduced cooking juices. Bon appetit!