Apple Stuffed Chicken
|Roasting chicken||1 Large|
|Salt-free seasoning||To Taste|
|Seasoned pepper||To Taste|
|Granny smith apples||2 , cored and quartered|
|Leeks||3 Large, trimmed, washed and cut into 2-inch pieces|
|Tarragon sprigs/Rosemary / parsley||5|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Kitchen bouquet||1 Tablespoon|
|Browning sauce||1 Tablespoon|
Remove giblets and neck from chicken.
Rinse chicken under cold running water; pat dry with paper toweling.
Season inside with salt-free seasoning and pepper.
Place apples, leeks and herbs in chicken cavity.
Pull skin over neck and body openings; secure with skewers.
Fold wing tips under body; secure with kitchen twine wrapped around wings and body.
Bring legs together and tie at tip ends.
In small bowl, combine butter and browning sauce; brush on chicken.
Grill chicken, breast-side down, on covered grill, over medium-hot with Mesquite charcoal briquets 25 minutes, basting once with butter sauce.
Turn chicken breast-side up and baste again.
Cover grill and cook 15 minutes longer; baste again with butter sauce.
Cook 35 minutes longer or until thigh moves easily and juices run clear, adding briquets as necessary to maintain heat.