Chicken baked with apples

Chicken baked with apples

Ingredients

• hen
• 2 apples
• 1 citrus (orange or lemon)
• 1 apple
• 1 pear
• a handful of prunes
• sweet red pepper
• curry
• ground black pepper
• coriander
• basil
• tarragon
• garlic
• leek
• salt

Directions

1. We take a container such as ducklings, cut a couple of apples into slices at the bottom, after removing the cores from them. Next, the filling, wash the prunes, scald, free the apple and pear from the core, finely chop (in cubes about half a prunes) and mix everything in a separate bowl. We scald the carcass of the bird, rub it with salt and spices and stuff it with our fruit and berry (nut?) mixture, tamping it tightly. The hole is sewn up or stabbed with toothpicks.
2. We put on apples in a prepared container. Citrus cut into thick rings, slightly squeezed, watering the chicken with juice, spread along the carcass, it will create space under the foil and prevent the skin from burning prematurely.
3. Cover tightly with foil and put in an oven preheated to 230 degrees for 50 minutes.
4. After the time has elapsed, we take out our dish (by gently piercing you can make sure that the meat is ready, but in principle this time should be enough) remove the foil and grease the surface of the chicken with a piece of butter and put it back in the oven for 10-15 minutes (it is better to keep an eye on it), lowering the temperature to 180 degrees to form a golden crust.
5. As soon as the chicken is browned, we take it out, cut it into portions, pour apple juice from the bottom of the container. We use fruit and berry filling as a garnish. Pairs well with red wine.
6. Bon appetit!