Stuffed Chicken with Apple Glaze


1 broiler-fryer chicken
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons oil
1 package (6 ounces) stuffing mix
1 cup grated apple
1/2 teaspoon grated lemon rind
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup finely chopped celery
1/2 cup apple jelly
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon


Preheat the oven to 350 degrees F. Sprinkle the chicken cavity with the salt and pepper. Rub the outside of the chicken with the oil.

In a large bowl, prepare the stuffing according to the package directions. Add the apple, lemon rind, walnuts, raisins, and celery, mixing well. Stuff the chicken and place on a rack in a baking pan. Cover loosely with foil and roast for 25 minutes per pound (a little under 2 hours for a stuffed 4-pound bird). Place any extra stuffing in a covered casserole and bake for 1 hour.

In a small saucepan, combine the apple jelly, lemon juice, and cinnamon. Bring to a boil, then lower the heat and simmer for 3 minutes, stirring to prevent scorching. After 1 hour of roasting the chicken, remove the foil and brush with the glaze. Continue roasting, brushing frequently with glaze, for about 30 minutes more. The chicken is done when the leg moves freely when lifted and the internal temperature registers 180 degrees F on a meat thermometer.


4 to 6 servings

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