Primal Stuffed Chicken with Brussel Sprouts

Let’s de-mystify making a whole chicken for dinner. It really is very easy to make and fairly inexpensive, especially if you do not buy pastured or organic chicken. We insist on pastured and organic because most chickens are not kept well and are injected with hormones to say the least. A pastured organic chicken for 2 – 4 people will run you about $ 15, but worth every penny. Prep time is less than 15 minutes, cook time about 60 – 70 minutes.

To make our chicken above you will need the following:

  1. Chicken
    1. 1 whole pastured organic chicken
      1. (remove insides, we make chicken stock out of the inerds and carcass left over, just add a little salt and water and boil – next day remove all extra fat on top of broth and either freeze or use in your favorite dish requiring chicken stock)
    2. tbsp Irish organic butter unsalted
    3. 1 tsp sea salt (rub on chicken)
  2. Stuffing
    1. 1/4 cup of slivered almonds
    2. 10 organic dried prunes (chopped)
    3. 2 small to medium gala or pink lady apples, peeled, cored, and chopped
    4. 1/8 cup unsweetened dried cranberry/pomegranates
    5. 1 pinch of black pepper
  3. Brussel sprouts and carrots:  chop carrots and half the brussel sprouts
    1. 1 1/2 cup water
    2. 1 tsp fresh thyme
    3. 1 tsp Jalapeno flakes (optional)

Here’s how to make it:

Pre-heat oven to 400 degrees F. In a roast pan, add 1 tbsp of butter in the middle. Rub chicken with sea salt and remaining 1 tbsp butter (feel free to melt slightly and rub) and stuff chicken with apple, prune, almond and cranberry mixture – affix with a baking pin; then place chicken breast down up into roast pan and bake on 400 for 20 minutes. (I set my kitchen timer so that I don’t miss it) Then add veggies and water and flip chicken for 10 minutes and turn back to breast up for another 30 to 40 minutes depending on your oven. The meat thermometer should read 185 degrees F to make sure that it’s cooked properly. Another indication is to check to see how crispy the skin is. (tip:  baste a couple of times after the veggies and water have been added for maximum result) – you may wish to add a tiny bit more salt at table side; we tend not to eat very salty.

Serve and enjoy – what a treat and what an easy meal!  Let us know how it turns out!

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5 Comments Add yours

  1. Brenna says:

    We are lucky to have North America’s LARGEST pastured poultry operation right here in New Mexico, only 50 miles south of us, Pollo Real…super tasty birds! I recently read that a farmers market meal for a family of 4 consisting of 1 pastured chicken, broccoli, sweet potatoes and a salad is STILL less expensive than 4 “meals” at burger king…that makes me so happy!! After we finish our chicken meal, I pull all meat off the carcass and use the bones to make broth…4 quarts of filtered water, 2 Tbsp vinegar, 1 medium onion roughly chopped, 2 carrots peeled and roughly chopped, 2 stalks celery roughly chopped, throw in the chicken carcass, cover and let stand about 1 hour. Skim off anything at the top, then bring to a boil, simmer 6-24 hours. From there, strain out liquid and bottle and freeze. It also works great to freeze in ice cube trays.

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    1. Great input Brenna, it is so true. We’ve been saving money since we have been living on un-processed food. I have not thought about adding vinegar to my carcass when I cook it down. Why do you add it? Sounds excellent.

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      1. Brenna says:

        Add the vinegar (or juice of 1 lemon) to leach the calcium out of the bones and into the broth, then it is more readily available for absorption by the human body. Do the same for any bone broth. 🙂 🙂

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      2. I did not know that! Fabulous thank you! Can’t ever have enough calcium. 🙂

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