(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcWHOLE CHICKEN RECIPES >> >  Stuffed Andalusian Chicken


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



1080 Recipes (Spain)
Series 6


• 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.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages