1 whole chicken
Salt to taste
Lime juice from 2 limes
Stuffing
2 tablespoons of butter
1 chopped onion
3 cloves of garlic, minced
Chicken giblets (heart, liver, and gizzards)
Half a cup of chicken broth
1 chopped apple
One cup of chestnuts
Half a cup of raisins
Salt and pepper to taste
One cup of white wine
1 tablespoon of cornstarch
To decorate
2 apples, sliced thickly
1 whole chicken
Salt to taste
Lime juice from 2 limes
Stuffing
2 tablespoons of butter
1 chopped onion
3 cloves of garlic, minced
Chicken giblets (heart, liver, and gizzards)
Half a cup of chicken broth
1 chopped apple
One cup of chestnuts
Half a cup of raisins
Salt and pepper to taste
One cup of white wine
1 tablespoon of cornstarch
To decorate
2 apples, sliced thickly
Baste the chicken with salt and lime juice
In a pan, melt the butter, caramelize the onion and garlic
Add the chopped giblets, gradually adding the chicken broth and cook until tender
Combine the apple, chestnuts, and raisins
Season with salt, pepper, and set aside
Stuff the chicken, sew it shut, and place in a greased roasting pan
Baste with wine, cover with aluminum foil, and roast in a preheated oven at 400°F for 40 minutes, basting occasionally
Remove the foil, arrange the apple slices on top, and return to the oven until golden brown
Place the chicken and apples in a serving dish, remove any excess juices, dissolve cornstarch in water, and serve with the chicken.
