STUFFED ANDALUSIAN CHICKEN
1080 Recipes (Spain)
• 6 tablespoons olive oil
• 1 pound 2 ounces tart apples, peeled, cored, and chopped
• scant 1 cup diced Serrano ham or prosciutto
• 1/3 cup pine nuts
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground cloves
• 1½ cup amontillado or other sherry
• 1/4 cup anisette
• 1 chicken, 3¼ pounds
• 1/3 cup lard or 3 tablespoons sunflower oil
• 1 large onion, cut into 2-3 pieces
• salt and pepper
Heat the oil in a pan. Add the apple and cook over low heat for 2 minutes. Add the ham, pine nuts, parsley and cloves, season with salt and pepper and cook stirring occasionally for 3-4 minutes. Pour in half the sherry and the anisette stir well cover and simmer stirring occasionally for 30 minutes.
Remove from the heat and let cool slighty.
Preheat the oven to 400°F.
Stuff the chicken with the mixture reserving any extra cooking liquid. Sew up the opening or secure with skewers. Spread the lard or brush the oil all over the bird and place it in a roasting pan. Pour the reserved apple cooking liquid around the chicken. Season with salt and put the pieces of onion on either side of the chicken. Roast, turning occasionally for 20 minutes then pour the remaining sherry over the chicken (If the tips of the legs start to brown during cooking cover them in foil). Return to the oven and roast basting occasionally for about 40 minutes more until the chicken is tender and cooked through.
Check that it is done by piercing the thickest part of the thigh with the tip of a sharp knife, if the juices run clear and the meat is no longer pink the chicken is cooked.
Carve the chicken and spoon out the stuffing onto a warm serving dish.
Serve immediately with the sauce.