Fruit-Stuffed Roast Chicken
- 600 grams Plum
- 200 grams Apricot
- 2 tablespoons lemon juice
- freshly ground peppers
- 1 generous pinch ground cloves
- 1 chicken (1.5 kg oven-ready)
- butter (for greasing the pan)
- 2 garlic
- 250 milliliters Chicken broth
- 200 milliliters Red wine (or Rosé)
- 1 Vanilla bean
- 1 tablespoon Apple juice
- 2 tablespoons Apple jelly
Preheat the oven to 200°C (approximately 400°F). Rinse chicken and pat dry. Rinse, halve, pit and coarsely chop the plums and apricots. Season with lemon juice, pepper and cloves and stuff as much of the mixture that will loosely fit into the cavity of the chicken. Close the cavity with wooden skewers and place chicken in a greased roasting pan. Distribute the remaining fruits and the halved garlic bulbs around the chicken. Add the broth and wine and roast 45 minutes.
Slit the vanilla bean lengthwise, scrape out the seeds and mix with the apple juice and the jelly. Brush the chicken with the jelly mixture, season with salt and pepper and place the vanilla bean in the braising liquid. Roast chicken until golden brown and cooked through, about 15 minutes longer. Remove from the liquid and keep warm in the turned off oven. Strain the liquid through a sieve, and if you like, thicken to make a gravy or serve as is with the chicken.