I was passing through Bridgehampton yesterday and stopped at the Halsey family farmstand -- The Milk Pail -- for apples and delicious cider. I just had to stuff a chicken with apples for dinner!
5 sprigs of parsley
4 sprigs of thyme
1 4-lb white broiler or 3 1/2 lb red broiler
1/2 onion, quartered
Preheat oven to 375. Put the sprigs of parsley & thyme, the lemon and onion into chicken cavity. Season with pepper.
2 Tablespoons butter
1 small onion, finely diced
1 large apple, grated
1 cup of frsh breadcrumbs (I recommend Blue Duck cranberry-walnut bread)
1 small egg, beaten
1 Tablespoon parsley, chopped
1 Tablespoon thyme, chopped
Zest of 1 lemon
salt and black pepper
To make the stuffing: soften the diced onion in the butter for a few minutes. Remove from heat and add apple, bread crumbs, parlsey, thyme, lemon zest, egg, salt and pepper.
Spoon the stuffing into the neck-end of the chicken. If you leave the neck attached, just cut an opening. Close up the skin over the stuffing and secure with a wooden skewer. Put the leftover stuffing into an oven proof dish and cook for the last 40 minutes with the chicken.
Rub a little oil or butter, salt and pepper onto the chicken and cook breast-side down in a roasting pan until brown. Once brown, flip over and cook for approx 1 1/2 hours. Allow to rest for at least 10 minutes before carving.