Name: Stuffed chicken
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg chicken; salt; freshly ground black pepper; 250.00 ml rice cooked; 80.00 ml fruit mincemeat; 1.00 celery stalks chopped; 1.00 apples green, diced; 50.00 ml walnuts chopped; 45.00 ml marmalade; 7.00 ml soy sauce; ginger ground

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Ingredients (11)

2.00 kg	chicken
	salt
	freshly ground black pepper

STUFFING

250.00 ml	rice — cooked
80.00 ml	fruit mincemeat
1.00	celery stalks — chopped
1.00	apples — green, diced
50.00 ml	walnuts — chopped

Glaze

45.00 ml	marmalade
7.00 ml	soy sauce
	ginger — ground

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Method:

Clean the chicken and pat dry. Lightly season with salt and pepper. Combine the stuffing ingredients, and stuff the chicken. Secure the opening with toothpicks. Cover the ends of the drumsticks with two pieces of aluminium foil, shiny side inward. Squeeze the drumsticks tightly against the body of the chicken or tie their ends together with a piece of string. Cover the breastbone with a strip of aluminium foil. Place the chicken breast side up in a glass dish. Microwave for 12 minutes on 100 per cent power and then for 7 minutes on 70 per cent power. Remove aluminium foil and microwave for 6 minutes on 70 per cent power. Blend all the glaze ingredients and microwave for 30-60 seconds on 100 per cent power or until the mixture has melted. Brush chicken with some of the glaze and microwave for another 5-7 minutes on 100 per cent power. Remove from the oven and lightly cover the entire chicken with aluminium foil. Leave to stand for 5 minutes.
Serves 4.