Roast chicken

Name: Roast chicken
Ingredients: 1 chicken (I used free-range chicken; it took longer to cook but it was worth the wait) 2 medium onions 3 cloves of garlic + 3 unpeeled cloves of garlic 75 g butter 100 g kaiser sausage 2 slices of bread soaked in milk salt; pepper; paprika; sage; rosemary; bay leaf 1 apple 1/2 orange (2 tangerines) 2-3 potatoes 1 carrot olive oil

Meat - Roast chicken by Daciana H. - Recipia

The whole chicken stuffed with bread, kaiser, apples, and orange is cooked slowly after being browned initially over high heat. Potatoes, carrots, garlic, and herbs are also placed in the pan, allowing the side dish to cook alongside the chicken. I used a free-range chicken, which required more time in the oven, but the meat turned out flavorful and tender after the long baking process. Quick Info Preparation time: not specified in the original recipe Baking time: 2 hours and 10 minutes to 3 hours and 15 minutes Total time: preparation time plus baking time; for a free-range chicken, the longer time may be necessary Servings: depend on the size of the chicken; the recipe does not specify an exact number Difficulty: medium Recipe type: oven-baked chicken with stuffing and vegetable side dish Ingredients 1 whole chicken 2 medium onions 3 cloves of garlic, finely chopped 3 cloves of garlic, left unpeeled 75 g butter 100 g kaiser 2 slices of bread, soaked in milk 1 apple 1/2 orange or 2 mandarins 2-3 potatoes 1 carrot Olive oil Salt Pepper Paprika Sage Rosemary Bay leaf For the bread, use enough milk to soak it. The amount is not specified in the original recipe. Preparation Steps 1. Prepare the stuffing Finely chop the two onions and the three cloves of garlic. Put some of the butter in a pan and sauté the onion along with the garlic. After about 10 minutes, when the onion has softened, add the kaiser cut into pieces. Let it cook together with the onion, then add the soaked and crumbled bread. Season with salt, pepper, and paprika. Mix well and remove the pan from the heat. The stuffing does not need to be very dry. The bread should just combine with the onion and kaiser and absorb the flavor of the butter and spices. 2. Prepare the chicken Wash the chicken and prepare the cavity for stuffing. Inside, place a few slices of apple, a few slices of orange or mandarin, the remaining butter cut into cubes, sage, and rosemary. Do not use the entire apple and orange inside. Save some for the pan, along with the potatoes and carrot. 3. Place the stuffing between the skin and the meat Using a spoon, insert the stuffing from the pan between the chicken's skin and meat. Work carefully to separate the skin without tearing it. Distribute the stuffing as evenly as possible over the breast and in areas where it fits. This step is done before rubbing the chicken with oil. Any remaining stuffing can be placed in the pan next to the side dish without the need to force the entire mixture under the skin. 4. Prepare the pan Rub the chicken with olive oil. Place it in the pan and surround it with the potatoes, cut carrot, remaining apple and orange, the three unpeeled cloves of garlic, bay leaf, rosemary, and sage. The potatoes and carrot will cook in the sauce that forms in the pan, along with the fat from the chicken, the butter, and the juice from the fruits. 5. Roast the chicken Put the pan in the oven at high heat for 10-15 minutes. After this initial stage, reduce the temperature and continue baking at low heat for 2-3 hours. The exact duration depends on the chicken. A free-range chicken may need more time than a store-bought one, as was the case with the original recipe. If you choose a free-range chicken, it’s best to check the meat’s texture toward the end and not rely solely on the minimum baking time. Occasionally, take the pan out and baste the chicken with the sauce collected at the bottom of the pan. This helps keep the skin flavorful and prevents the surface from drying out during baking. When the chicken is fully cooked, remove it from the oven and serve it with the potatoes, carrot, and roasted fruits from the pan. Why I make this recipe often This recipe is practical when I want to cook the main dish and the side dish in the same pan. The stuffing with bread and kaiser is hearty, and the apples and orange add a slightly sweet flavor without needing many ingredients. The free-range chicken requires more time, but this slow roasting method is worth it when I have such a chicken available. The side dish absorbs the sauce from the pan and can be served directly alongside the meat. Tips and Variations Tips Keep the three unpeeled cloves of garlic separate. These are placed in the pan, not in the sautéed mixture. The garlic in the stuffing is chopped and cooked with the onion. The apple and orange are divided between the chicken cavity and the pan. A few slices go inside, and the rest are placed around the chicken. Do not put the chicken directly on low heat from the start. The recipe calls for an initial stage of 10-15 minutes on high heat, followed by slow baking. Baste the chicken occasionally with the pan sauce. If the sauce is difficult to scoop with a spoon at first, gently tilt the pan and use the liquid collected at the bottom. The indicated time is approximate, especially for a free-range chicken. It can remain tough if taken out too early, even if the exterior is already browned. Substitutions The kaiser can be replaced with another type of bacon or smoked ham if kaiser is not available. However, the final flavor will be slightly different. The orange can be substituted with the two mandarins mentioned in the recipe. It is not necessary to use both options. If you do not have all the herbs, you can use only those available between sage and rosemary. The bay leaf is kept for the vegetable pan. Variations For a more uniform stuffing, the bread can be crumbled before being added to the pan. The basic recipe uses bread soaked in milk, onion, garlic, and kaiser. You can use a sweeter or more tart apple. The quantity remains the same: one apple divided between the inside of the chicken and the pan. Depending on the size of the pan and the chicken, the potatoes can be arranged all around it or in the spaces left between the pieces of vegetables and fruits. Serving Ideas Carve the chicken after removing it from the oven and serve each portion with stuffing, potatoes, carrot, and a few pieces of roasted apple or orange. The sauce from the pan is poured over the meat and side dish. It is the element that ties all components together, including the stuffing between the skin and meat. Frequently Asked Questions How long does the chicken bake? The first stage is 10-15 minutes at high heat, then the chicken bakes for another 2-3 hours at low heat. A free-range chicken may require the longer time or even additional checking before being removed from the oven. Can I use only apples or only orange? The recipe uses one apple and half an orange, with the alternative of two mandarins. The fruits are divided between the chicken cavity and the pan. It is not advisable to eliminate one of them if you want to keep the original combination. What should I do with the stuffing that does not fit between the skin and meat? The stuffing is intended for the area between the skin and meat, but if some remains, it can be placed in the pan next to the potatoes and carrot. There is no need to stuff the chicken too much or tear the skin. Can I use store-bought chicken instead of free-range chicken? Yes. Store-bought chicken may cook faster than free-range chicken, so the 2-3 hours at low heat should be seen as a guideline. The free-range chicken in the original recipe took longer to cook. What if the chicken browns too quickly? You can baste it with the sauce from the pan and check it during baking. The recipe relies on the initial browning at high heat, followed by slow cooking, so the low heat stage is important for meat that needs more time. Nutritional Values The values are estimates and may not be exact as the weight of the chicken, the amount of oil used, and the number of servings are not specified. For a typical serving of chicken with stuffing and side dish, a rough estimate is: Calories: approximately 450-650 kcal Protein: approximately 30-45 g Fat: approximately 25-40 g Carbohydrates: approximately 25-40 g Fiber: approximately 3-6 g The difference can be significant depending on the part of the chicken served, the amount of skin consumed, how much butter and oil remains in the portion, and the ratio of potatoes, bread, and kaiser. The breast will generally have less fat than the skin-on thigh meat. Storage and Reheating Store leftovers in a sealed container in the refrigerator. If possible, separate the meat from the side dish and sauce, so each can be stored more easily and reheated evenly. When reheating, use a moderate temperature and add a bit of the sauce from the pan over the meat. Reheated chicken can dry out if left too long in the oven without sauce. The stuffing and side dish can be stored together with the meat, but the texture of the bread will change after refrigeration. The dish is best fresh, on the day it is baked.

Roast chicken

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