Fruit-Stuffed Roast Chicken Recipe

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 1 tablespoon black tea powder
• 1 cup boiling water
• 2 cups mixed fruits (such as apples, pears, and oranges), chopped
• 1 cup dried fruits (such as raisins or cranberries)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
• 1 teaspoon fresh rosemary, or 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 1/4 cup chicken broth
• 1/4 cup red wine (optional, for a richer flavor)
• Fresh parsley, chopped, for garnish

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to add a unique flavor to the chicken.

Prepare the Fruit Stuffing:

• In a large bowl, combine the chopped mixed fruits, dried fruits, finely chopped onion, minced garlic, thyme, rosemary, salt, and pepper. Mix well to create the stuffing for the chicken.

Stuff the Chicken:

• Rinse the chicken and pat it dry. Carefully loosen the skin of the chicken over the breast and legs and tuck some of the fruit mixture underneath the skin. Then, stuff the main cavity of the chicken with the remaining fruit mixture.

Truss the Chicken:

• Truss the chicken by tying the legs together with kitchen twine and tucking the wings under the body. This will help the chicken cook evenly and keep the stuffing inside.

Roast the Chicken:

• Preheat your oven to 375°F (190°C). Place the chicken on a rack in a roasting pan.
• Rub the outside of the chicken with the unsalted butter and season with additional salt and pepper.
• Roast the chicken for 1 hour and 30 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes to keep it moist.

Make the Pan Sauce:

• While the chicken is roasting, pour the chicken broth and red wine (if using) into the roasting pan. Continue to roast the chicken, allowing the sauce to reduce and thicken.
• If the sauce reduces too much, add a little more broth or wine to maintain the desired consistency.

Rest and Serve:

• Remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute within the meat.
• Transfer the chicken to a serving platter, garnish with chopped fresh parsley, and serve with the fruit-infused pan sauce on the side.
• Enjoy your Fruit-Stuffed Roast Chicken, a delightful combination of savory and sweet flavors, perfect for a festive meal or a special family gathering. The tender chicken and fruity stuffing create a memorable dining experience.