Fried chicken stuffed with apricot filling – detailed cooking recipe. Share with friends: 
Photo of the dish: Kon Pulos Time: 4 hours. 30 min. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. and 2 tbsp. l olive oil
- 6 cloves of garlic, chop
- 1 tbsp. l fresh marjoram, as well as sprigs for garnish
- 1 lemon, cut in half (remove zest from one half, squeeze the juice from two halves)
- 1.5 tsp paprika
- Coarse salt and freshly ground pepper
- 1 (2 – 2.7 kg.) Broiler chicken carcass
- 1 small red onion head, chop
- 2 stalks of celery chopped
- 1/2 tbsp. dried apricots chop
- 5 tbsp. diced daily baguette
- 1/4 Art. chopped fresh parsley
- 3/4 Art. lightly salted chicken stock
- 1 tbsp. l apricot jam
- 1 tbsp. l cider vinegar
Recipes with similar ingredients: garlic, marjoram, lemon, paprika, chicken, red onion, celery, dried apricots, baguette, parsley, Apricot Jam, Apple Cider Vinegar
Recipe preparation:
- Pour 1/3 tbsp. Into the bowl of the food processor. olive oil. Add garlic, 1 tbsp. l marjoram, zest and lemon juice, paprika, 1 tsp salt and 1/2 tsp pepper. Grind the mixture into a paste. Via fingers slightly peel the meat. Rub the skin on top paste, then under the skin and in the cavity. Place the chicken on a baking sheet and refrigerate without covering for 2 hours or overnight.
- Prepare the filling: Heat in a large pan with moderately high temperature remaining 2 tbsp. l olive oil. Add red onion, celery, dried apricots and cook, stirring, until vegetables begin to soften, about 5 minutes. Add bread, parsley and continue to cook, stirring, another 2 minutes. Add the broth, 1/2 tsp. salt and 1/4 tsp pepper. Shift Stuff in the bowl and cool completely.
- Preheat the oven to 220 ° C. Fill the chicken cavity with minced meat, tie the legs with culinary thread and place in the roasting pan with the breast up; tuck wings under the carcass. Fry the chicken until the peel does not begin to fry, approximately 30 minutes, then reduce the temperature to 180 ° C and continue to fry the chicken until the skin will not get a deep golden brown color, approx. 1 h. (If chicken burns, cover freely foil.)
- Mix jam and vinegar in a bowl; coat the chicken and continue fry for another 20 minutes. Check meat readiness with a thermometer, inserted in the thickest part of the thigh, the temperature should be 75 ° C. Remove the chicken from the oven and leave for 10 minutes. Garnish sprigs of marjoram.
