| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (4 1/2 lbs) |
| 1 |
lb |
Cooking apples; core/peel |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Sage |
| 1 1/2 |
lb |
Ground sausage (irish garlic if you can get |
| 1 |
lg |
Onion; sliced |
|
|
Juice and zest of 1 lemon |
| 2 |
ts |
Sugar |
| 1/2 |
lg |
Onion; chopped |
| 2 |
tb |
Oil |
|
|
Flour |
| 1 |
pt |
Cider |
|
|
Salt & pepper |
|
|
Cooked carrots and peas For garnish |
INSTRUCTIONS
(Sicin potrosta le hulla-Irish gaelic) Wipe the chicken & remove the fat
lumps from inside. Peel and core the apples, slice thinly. Combine 1/2 the
sausage meat with the onion slices and 3/4 of the apple slices. Add spices,
lemon zest & sugar and mix well. Stuff the bird and secure. Heat oil in a
large pan and brown the chicken, sprinkle with flour cook for a coule of
minutes turning in the oil. Transfer to a large casserole, roll the
remainder of the sausage into little balls the size of walnuts and sprinkle
them with flour. Chop the remainder of the apples and mix with the chopped
onion& arrange around the chicken. Place the meatballs on top of the
apple/onion. Heat the cider/lemon juice and pour into the casserole. Cover
and cook gently on top of the stove or in a 300 degree oven, 1-1 1/2 hours.
Remove to a warm serving dish, surround with meatballs and spoon sauce over
the chicken, continue to heat the sauce if thicker sauce is desired,
garnish with buttered carrots and peas. serves 6 Bon Appetit Frank Bayait
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on
Sep 28, 1997
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