Dec 12, 2010

Shallot and Apple Stuffed Bacon Chicken

Shallot and Apple Stuffed Bacon Chicken

I took the chicken, the whole chicken, and nothing but the chicken… stuffed it with a mix of sautéed shallots, apple, garlic, and rosemary. Brushed it with melted butter that I mixed with BBQ seasonings. Wrapped it with bacon and slapped it on the Big Green Egg. What more is there to say?

This recipe is the epitome of fall and the holidays to me. The moment they will bring smell to the Internet, we’re all in big trouble, people.

Ingredients:

1 whole chicken (mine was 3 pounds)
5 shallots
1 sweet apple
1 large garlic clove
1 rosemary sprig
3 oz bacon (thick slices)
3 tbsp butter or oil
1 tsp seasoning (I’ve used BBBR & Dizzy Dust)

Optional: Lawry’s garlic salt

Directions:

Peel and coarsely chop the shallots. Grate or mince the garlic.
Shallot and Apple Stuffed Bacon Chicken

Peel and dice the apple. Mine was a Golden Delicious.
Shallot and Apple Stuffed Bacon Chicken

Heat a tbsp butter or oil and add the shallots.
Shallot and Apple Stuffed Bacon Chicken

Season the shallots with a pinch of pepper and salt. Sauté them over low to medium heat for about 5 minutes.
Shallot and Apple Stuffed Bacon Chicken

As soon as they’ve browned up a bit…
Shallot and Apple Stuffed Bacon Chicken

It’s time to add the diced apples.
Shallot and Apple Stuffed Bacon Chicken

Add the garlic and cook things a few minutes, until the apples get a slight tan but are still firm. Turn off the heat.
Shallot and Apple Stuffed Bacon Chicken

Fill the chicken with the shallots and apples and push a rosemary sprig in there as well for some extra flavor. I tied the leg backs together.
Shallot and Apple Stuffed Bacon Chicken

Nuke the remaining 2 tbsp butter or use oil. I opted for a mix of seasonings. I wanted a little heat so I grabbed some Jamaican firewalk.
Shallot and Apple Stuffed Bacon Chicken

And I combined it with the fragrant Bad Byron’s Butt Rub.
Shallot and Apple Stuffed Bacon Chicken

I spiked the butter with a bit of Lawry’s garlic salt.
Shallot and Apple Stuffed Bacon Chicken

Brush the chicken with the seasoned butter (or oil).
Shallot and Apple Stuffed Bacon Chicken

Wrap the breast part of the chicken with bacon. This doesn’t just add a tremendous amount of flavor but it also prevents the chicken from drying out.
Shallot and Apple Stuffed Bacon Chicken

There. Stuffed and wrapped. All ready for my BGE.
Shallot and Apple Stuffed Bacon Chicken

I wanted it low and slow—give the bacon fat time to drip all over the chicken during cooking—so I’ve set my Big Green Egg up for indirect cooking at 350F (175C). You can do the same in your oven, just place a large tray filled with water underneath to catch the drippings so things won’t get messy.

I gave the chicken 90 minutes at a constant 350F. The second photo is what the chicken looked like after 45 minutes.
Shallot and Apple Stuffed Bacon Chicken

This was taken after 70 minutes.
Shallot and Apple Stuffed Bacon Chicken

After 90 minutes it had the perfect crunchy brown exterior and a core temperature of 180F (80C). I wrapped the chicken in aluminum foil and let it rest for 10 minutes before cutting it.

This was the best chicken I’ve had in a long, long, time. Honestly, it was just perfect.
Shallot and Apple Stuffed Bacon Chicken

I served it with two special side dishes that really completed the meal. Recipes to follow.

Shallot and Apple Stuffed Bacon Chicken
Ingredients
    1 whole chicken (mine was 3 pounds)
    5 shallots
    1 sweet apple
    1 large garlic clove
    1 rosemary sprig
    3 oz bacon (thick slices)
    3 tbsp butter or oil
    1 tsp seasoning (I’ve used BBBR & Dizzy Dust)

    Optional: Lawry’s garlic salt

Directions
    Peel and coarsely chop the shallots. Grate or mince the garlic and peel and dice the apple. Heat some butter and add the shallots. Season them with pepper and salt and cook them for 5 mins over low heat.

    Add the diced apple and garlic and cook for another 4 minutes. Fill the chicken with the shallots and apples and push a rosemary sprig in there.

    Melt the remaining butter and season it with your spice blend of choice. Brush the chicken with the seasoned butter and wrap the breast part with the bacon slices.

    I’ve set my Big Green Egg up for indirect cooking at 350F (175C). You can do the same in your oven, just place a large tray filled with water underneath to catch the drippings.

    Take a core temperature reading after 60 minutes and keep doing this until the chicken ends up with a core temperature of 180F (80C). Wrap it in aluminum foil and let it rest for 5 to 10 minutes before cutting it.

Meal type: main course
Servings: 4
Copyright: © kayotickitchen.com

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    11 Comments »

    1. 1

      Dat ziet er even goed uit!
      Barbecue je nu echt nog in dit weer, of heb je dit recept in de zomer geschreven ?

      Diederick van Kleef on Dec 13, 2010 @ 11:01 am Reply
    2. 2

      @Diederick van Kleef:

      Nee, heb ik gisteren pas gefotografeerd. Op een BGE kun je het hele jaar door buitenkoken, zelfs bij temperaturen onder 0!

      Kay on Dec 13, 2010 @ 11:12 am Reply
    3. 3

      Now that’s some serious winter food! :)

      Karohemd on Dec 13, 2010 @ 1:31 pm Reply
    4. 4

      Oh my, this definitely looks drool worthy.

      Lori on Dec 13, 2010 @ 2:38 pm Reply
    5. 5

      Oh yea. We’re having chicken tonight. This looks like the dinner plan for us!

      Jodi on Dec 13, 2010 @ 6:52 pm Reply
    6. 6

      Just had to leave a comment, usually I’m just a lurker. But we just moved, so the kitchen has been anything but ready for making food which translates to a lot of eating out and frozen microwave stuff. Needless to say we are sooo tired of it after only a week. This recipe is my goal, that I can get my kitchen in order by this weekend in order to make this delicious recipe. So drool worthy and so much better than anything you can get out.

      Branwen on Dec 13, 2010 @ 11:38 pm Reply
    7. 7

      Very cool recipe. My boyfriend would love this!

      Katrina on Dec 14, 2010 @ 3:55 pm Reply
    8. 8

      This looks AMAZING! Surprisingly, we don’t use rubs in New Zealand, but I would be keen to make some myself. I guess all the different seasonings that I usually use on my meats are a rub, but to have a pre-made rub mix certainly makes it a lot easier! Hmmmm…now I’m thinking that a home made rub would make an excellent Christmas gift too. Maybe next year!

      Genie on Dec 15, 2010 @ 1:00 am Reply
    9. 9

      Very nice recipe again. Maybe I’ll make it for christmas :)
      I noticed lately that you’ve been using more and more manufactured seasonings. I’m sure they’re lovely, but it’s hard to recreate your recipe’s since it’s hard to get those seasonings. Maybe you could post some recipe’s to make the seasonings? Or start using your own seasonings again?

      Martijn Reintjes on Dec 18, 2010 @ 12:07 pm Reply
    10. 10

      @Martijn Reintjes:

      You can use commercial chicken seasoning as well, combine that with a little ‘rietsuiker’ en you pretty much have the flavor I’ve used.

      Plus, the entire dizzy pig rub line is for sale in the Netherlands! I bought it online as well :)

      Kay on Jan 3, 2011 @ 10:35 am Reply
    11. 11

      This looks GREAT.  I like the idea of the bacon.  Looking forward to trying it.

      Lyle Von D on Feb 18, 2011 @ 1:24 am Reply

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