Stuffed Chicken with Apple and Prunes slow cooker

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• Time for preparing

  Contents

  • • 0.0.1 3h 20min
    • 0.0.2 Simple dish
    • 0.0.3 178kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  3h 20min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  178kcal

• Rating
  

  5 out of 5

• Recipe

This recipe goes back to Danish cuisine, to cooking. Christmas food. Chicken acquires a unique sweetish aftertaste. Bird cooked at home in a multicooker favorably with the counterparts in the oven, as it is more juicy, Delicate and aromatic, which means more delicious. In a slow cooker chicken never get overdried. Thanks to special programs cooking and coating the bowl, the meat is baked in ideal conditions until necessary condition. As a marinade, make an oil dressing with spices.

Let’s get started!

Ingredients

0/11 ingredients

• Chicken – 1 pc. (1500 g)
• Butter – 30 g
• Green or sweet and sour apples – 2-3 PC.
• Prunes – 150-200 g
• Salt
• Dried herbs
• Garlic – 3 cloves
• Vegetable oil – 3 tablespoons
• Turmeric – 1/2 teaspoon
• Sweet ground paprika – 1 teaspoon
• Ground black pepper

5 из 5 1 3ч 20мин3ч 20мин 178

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Steps

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1. My chicken carcass outside and inside. Cut off excess fat and coccygeal gland. Wipe with a paper towel.
2. Mix vegetable oil with dried herbs, ground pepper and salt (a good option is to use the “Tasty salt” seasoning). You can also add turmeric and sweet paprika. Pick the composition spices as you wish. We clean and cut the garlic cloves on records.
3. Lubricate the chicken on all sides with an oil dressing on the outside and inside. In the meaty parts of the carcass we make small cuts with a knife and we stuff chicken with garlic plates. Put the chicken marinated for 2-3 hours at room temperature or for a longer time in refrigerator in a container with a closed lid.
4. While the chicken is pickling, make the stuffing for stuffing. Sour-sweet apples, cut into small slices, remove core, peel leave. If prune with a bone, then take it out. Large prune cut in half. Shallow leave whole.
5. We stuff chicken with apple and prunes. They can be stacked layers, compacting fruits. We leave a place so that you can “darn” the carcass.
6. Connect the edges so that they touch and fix toothpicks. Can be sewn with threads.
7. A bowl of multicookers grease with butter, put there the chicken. Select the “Baking” mode for 50 minutes.
8. After the signal, we turn the chicken on the other side and put it on timer for another 30 minutes of “Baking”. Time also depends on power. your slow cooker.
9. At the end of the program, remove the bowl, cover another a suitable lid and pour into the container the juice formed. This meat juice from baking chicken can later be used in cooking buckwheat or mashed potatoes.
10. Put the stuffed chicken on a dish, take out toothpicks and threads. It can be slightly poured with drained meat juice. Serve on a pillow of fresh vegetables and herbs, or dipped in prunes and baked apples.

Keywords:

• in a slow cooker
• Hen
• Marinade
• oil filling
• bird
• spice
• stuffing
• stuff
• Fruits
• prunes
• an Apple