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Potato Stuffed Chicken

Blender.Splendor's picture
Ingredients
  Apple 1 Large, peeled, cut in eighths, and cored
  Onion 1⁄2 Medium, cut into pieces
  Butter/Margarine 6 Tablespoon
  Soft bread slice 2 1⁄2 , torn in pieces
  Canned vacuum packed sweet potatoes 17 Ounce, drained (1 Can)
  Sugar 1 Tablespoon
  Ground nutmeg 1⁄4 Teaspoon
  Broiler fryer chicken 4 Pound (Ready To Cook, Two 2 Pound Pieces)
  Salt To Taste
Directions

Put apple and onion in blender; blend till coarsely chopped.
Cook in butter till tender.
Put bread in blender; blend to coarse crumbs.
Transfer to mixing bowl.
Put sweet potatoes, sugar, salt, and nutmeg in blender; blend till potatoes are smooth.
Combine cooked apple and onion, crumbs, and potato mixture; mix.
Rinse birds; pat dry.
Lightly salt insides.
Stuff with potato mixture.
Truss and place, breast side up, on racks in shallow roasting pans.
Rub skins with oil.
Insert meat thermometer into center of inside of thigh muscle, making sure bulb does not touch bone.
Roast, uncovered, at 375° for 1 hour.
Brush dry areas of skin occasionally with pan drippings.
Cut band of skin or string between legs and tail.
Continue roasting till meat thermometer registers 185°, 15 to 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
6

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