Recipes

Prep/Cook Time: 75 Minutes
Servings: 8
Average Rating:

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1	PERDUE® Fresh Whole Chicken PERDUE® Fresh Whole Chicken (805)
1 1/4	cup sparkling apple cider
1/4	cup water
1/4	cup fresh lemon juice
1	teaspoon dried thyme leaves
1	teaspoon dried crushed rosemary
1	teaspoon salt
1/2	teaspoon fresh ground pepper
2	medium apples, seeded and cored, thinly sliced, divided
1	can (7 ounces) sliced mushrooms, drained
6	thin slices Serrano ham*, chopped
4	slices cooked bacon, crumbled
1/2	cup toasted pine nuts
4	garlic cloves, minced
2	tablespoons chopped parsley
1	tablespoon olive oil
	*Serrano ham is sold in Spanish Specialty Stores. If you cannot find Serrano ham, you can substitute with Prosciutto ham.

1. Place chicken in a shallow roasting pan. Mix cider, water and lemon juice in small bowl. Reserve 1/2 cup of mixture.  Pour remaining cider mixture evenly on inside and outside of chicken.
2. Combine thyme, rosemary, salt and pepper in a small bowl; reserve 1 teaspoon of herb mixture for stuffing. Rub remaining herb mixture under chicken breast skin and inside cavity.  Cover; refrigerate at least for 10 minutes.
3. Preheat oven to 375°F. Meanwhile, combine half of apple slices, mushrooms, ham, bacon, pine nuts, garlic, parsley, oil and reserved herb mixture in a large bowl.  Stir until well blended. Stuff chicken with apple mixture and truss. 
4. Place remaining apple slices on bottom of pan.  Place stuffed chicken on top of slices in pan.  Pour reserved cider mixture evenly over chicken. 
5. Bake 1 to 1 1/4 hours or until thermometer inserted in thickest part of chicken, without touching bone, reaches 180°F.  Let stand for 10 minutes before slicing.