Stuffed Chicken with Fruit and Christmas Spices

Name: Stuffed Chicken with Fruit and Christmas Spices
Total time: 150 min
Yield: 4
Ingredients: 1 AIA Christmas Stuffed Chicken; 250 g of dried apricots; 100 g of dates; 200 g of walnuts in shell; Half a liter of vegetable broth; 100 g of skinless hazelnuts; 3 cinnamon sticks; 3 star anise stars; 1 head of garlic; 1 bay leaf; 2 sprigs of rosemary; 3 sage leaves; 100 g of butter; 1 tablespoon of grain mustard; Salt to taste; Pepper to taste; 1 carrot; 1 celery stalk; 1 small yellow onion

Here's how to bring tradition to the holiday tables with the recipe for stuffed chicken with fruit and Christmas spices.

1 AIA Christmas Stuffed Chicken

250 g of dried apricots

100 g of dates

200 g of walnuts in shell

Half a liter of vegetable broth

100 g of skinless hazelnuts

3 cinnamon sticks

3 star anise stars

1 head of garlic

1 bay leaf

2 sprigs of rosemary

3 sage leaves

100 g of butter

1 tablespoon of grain mustard

Salt to taste

Pepper to taste

1 carrot

1 celery stalk

1 small yellow onion

Description

The stuffed chicken with fruit and Christmas spices will be the main course on your holiday tables. The AIA Christmas Stuffed Chicken is tasty and rich in aromas, suitable to give even more flavor to the atmosphere of this period. Completely boned, the Christmas stuffed chicken is perfect to be cooked in a pan or in the oven.

You can serve the stuffed chicken with fruit and Christmas spices whole in the center of your table for a more scenic presentation, or already portioned with the help of a chicken carver. Served with dried fruit and nuts, the stuffed chicken acquires a pleasant contrast of textures that vary from the tenderness of the meat to the crunchiness of the other ingredients.

Preparing it is easy, here is the preparation explained step by step.

Christmas Stuffed Chicken

Procedure

Prepare the vegetable broth with cold water, celery, carrot, onion and bay leaf.

Cook the broth over low heat for about 1 hour. At the end of cooking, flavor it with a pinch of coarse salt. Strain the broth with a fine mesh strainer.

Cut the butter into pieces.

Put the chicken in a baking dish lined with parchment paper. Spread the pieces of room temperature butter all over the surface of the chicken. Using a kitchen brush or a sprig of rosemary, brush the mustard on the chicken.

Remove the outermost part of the garlic peel. Take the head and cut it in half horizontally.

Add the garlic to the chicken pan and add the herbs.

Crush the walnuts, get the kernels and add them to the pan with the other ingredients.

Bake the chicken at 200°C in a preheated oven for 20 minutes. Add a ladle of broth and lower the temperature to 180°C, cooking the chicken 1 hour for each kilogram of its weight. Halfway through cooking, add the apricots and dates to the pan.

Put a bay leaf to flavor. Add the spices.

The stuffed chicken with fruit and Christmas spices is ready.

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