Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
1 TBSP butter
1 apple, peeled, cored and finely diced
1 onion, 1/2 finely diced and 1/2 reserved
2 TBSP fresh tarragon, chopped
1/2 cup dry breadcrumbs
1/4 cup apple cider
1/2 tsps salt
1/4 tsps black pepper
Make stuffing by melting butter in non-stick skillet over medium heat.
Place apple pieces in skillet; sauté. Add onion diced pieces; sauté until softened, about 3 minutes.
Remove from heat. Stir in tarragon, breadcrumbs and apple cider. Add salt and pepper; stir. Set aside.
To stuff whole chicken:
Preheat oven to 400F. Loosen skin on breasts and thighs of chicken by sliding fingers under skin. Push stuffing under skin, distributing evenly. Tie legs with six inch piece of butcher twine. Sprinkle 1 teaspoon salt and 3/4 teaspoon black pepper on inside and outside of chicken. Place onion half inside the cavity of chicken. Place chicken in roasting pan; bake for 1 hour.