Roast chicken with chicken liver and apple stuffing

Tip: tap a step to mark it as done.

1. Sauté the chopped onion in the oil. Add the chopped chicken livers and cook for about 5 minutes.

2. Add the chopped thyme, season with salt and pepper, and stir in the chopped apple. Sprinkle with the sugar, let it caramelize lightly, then add some water and simmer for 5 minutes.

3. Combine the contents of the pan with the chopped bread rolls.

4. Add the egg and stir. Season with chopped parsley, pour in the milk, and mix everything thoroughly.

5. Season the chicken with salt and fill it with the stuffing. Slip slices of butter under the skin and roast in an oven preheated to 170 °C (340 °F). Allow about 1 1/2 to 2 hours for a stuffed whole chicken weighing 1.4–1.8 kg (the U.S. Food Safety and Inspection Service, FSIS, lists 75–90 minutes at 177 °C (350 °F), plus another 15–30 minutes for a stuffed chicken).

   Check that the meat near the bone is hot and no longer pink and that the juices from the thigh run clear. When checking with a thermometer, ensure that both the center of the stuffing and the thickest part of the thigh reach 70 °C (158 °F) for at least 2 minutes or 75 °C (167 °F) for 30 seconds (UK Food Standards Agency, FSA).

Tip: Stuff the chicken loosely, as the bread rolls and egg will cause the stuffing to expand in the oven. Bake any leftover stuffing alongside the chicken in a small greased baking dish until set and golden.

This recipe was translated from the Slovak original: Pečené kurča s pečeňovo-jablkovou plnkou z rožkov