Ingredients:<\/p>\n
1 teaspoon of olive oil<\/p>\n
2 cloves of garlic, crushed<\/p>\n
\u00bd teaspoon of paprika<\/p>\n
\u00bd teaspoon of salt<\/p>\n
\u00bc teaspoon of pepper<\/p>\n
grated zest of one orange and one lemon<\/p>\n
1 chicken weighing approximately 2.5 kg.<\/p>\n
125 grams of dried plums<\/p>\n
125 grams of dried apricots<\/p>\n
1 cup of white wine<\/p>\n
1 peeled apple, thinly sliced<\/p>\n
1 teaspoon of finely chopped rosemary<\/p>\n
1\/4 cup of honey.<\/p>\n
Preparation:<\/p>\n
Mix the oil, garlic, paprika, salt, pepper, and orange and lemon peels, and rub the chicken inside and out with this mixture.<\/p>\n
Cover and refrigerate overnight, turning it over a couple of times.<\/p>\n
Soak the prunes and apricots in wine until they are rehydrated (well infused), then reserve the wine. Mix the dried fruit with apple and rosemary. Stuff the chicken with the fruit mixture and close it. Using a brooch dipped in honey, cover the entire chicken skin.<\/p>\n
Roast at 425\u00ba for 15 minutes.<\/p>\n
Turn it over, brush it again with honey, and roast for another 15 minutes. Remove it from the pan and drain the liquid. Place the remaining fruit and the reserved wine on top, then add the chicken.<\/p>\n
Reduce the heat to 350\u00b0F and roast for 1 1\/4 hours, or until golden brown and crispy. Cover with foil if it's browning too quickly. Transfer the chicken to a plate; let it rest for 10 minutes. Serve with the fruit and sauce.<\/p>\n
Source: www.jabad.org.ar<\/p>","protected":false},"excerpt":{"rendered":"Ingredientes: 1 cucharadita de aceite de oliva 2 dientes de ajo, machacados \u00bd cucharadita de p\u00e1prika \u00bd cucharadita de sal \u00bc cucharadita de pimienta ralladura de la c\u00e1scara de una naranja y un lim\u00f3n 1 pollo de 2.5 kg. Aproximadamente 125 gramos de ciruelas secas 125 gramos de orejonos secos de apricot 1 taza de… Read More \u00bbHoney-baked chicken with fruit stuffing<\/span><\/a>","protected":false},"author":1,"featured_media":27899,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"audio","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[],"series":[],"class_list":["post-569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2012\/11\/Pollo.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"Pollo horneado con miel y relleno de frutas<\/a><\/blockquote>