Roasted Chicken Stuffed with Plums

Ingredients

• 600 g plums
• 200 g apricots
• 2 tbsp lemon juice
• pepper (ground)
• 1 tsp ground clove
• 1 chicken (ca. 1.5 kg, ready to cook)
• butter (for greasing)
• 2 Garlic cloves
• 250 ml chicken broth
• 200 ml red wine (or rosé)
• 1 Vanilla bean
• 1 tbsp apple juice
• 2 tbsp apple jam
• Salt

Instructions

1. 1.

   Preheat the oven to 200°C with upper/lower heat. Wash, halve, pit, and roughly chop the plums and apricots. Season with lemon juice, pepper, and cloves, then stuff the chicken with this mixture. Secure with wooden skewers. Place the chicken in a greased roasting pan, surround it with the remaining fruit and halved garlic cloves. Pour in the broth and wine, then roast in the preheated oven for about 45 minutes.

2. 2.

   Slice open the vanilla bean, scrape out the seeds, and mix them with apple juice and jam. Brush this mixture over the chicken, season with salt and pepper, and place the vanilla bean in the roasting liquid. Roast the chicken for an additional ~15 minutes until browned. Remove from the liquid and keep warm in a turned-off oven. Strain the roasting liquid through a sieve and thicken as desired.