Baked Spring Chicken With Crab Apples
|Spiced crab apples||1 Can (10 oz)|
|White corn syrup||1⁄2 Cup (8 tbs)|
|Butter stick||1 Tablespoon|
|Sherry||1⁄4 Cup (4 tbs)|
Clean the chickens of all pinfeathers, wash, and dry.
Salt and pepper them thoroughly inside and out.
Chicken takes a lot of these seasonings, so do the job well, rubbing the salt and pepper into the skin instead of merely dusting it over the bird.
Then grease the chickens inside and out, preferably wiih butter.
Salt and pepper the giblets and drop them inside, along with a generous lump (1/3 stick) of butter.
Fill the rest of the cavity with whole spiced crab apples, which come packed in heavy ruby red sirup.
Use 1/2 can of apples to each chicken.
Complete the stuffing by adding 1/3 large onion not chopped to each cavity, and then pouring into each opening half of the corn sirup.
Hold the chickens by the legs for a few minutes to allow the sirup to permeate the stuffings.
Close with skewers and tie shut.
Criscross across the top of each chicken breast 2 slices of bacon, to cover the breast and most of the uppermost sides of the legs.
This will keep the young chickens from drying and browning too fast, and also will add extra flavor.
Place the chickens in a baking pan, along with the sirup from the apple can, spices and all.
Add the sherry and bake in a slow (300° to 325°) oven until the chicken is tender and golden brown about 2 hours basting occasionally with the spicy sirup.
This is wonderful as a party dish, and extra color may be added by serving additional apples arranged on the dish with the chicken/Chicken baked in this manner is also ideal for picnics.
The main reason for adding the corn sirup is that the apples, when baked in the chicken, lose some of their sweetness and are much more delicious when extra sirup is added.
The sirup in which they are packed is tart and just sweet enough to provide an ideal sauce for baked chicken.