Stuffed Cockerel in Fruit Sauce

Name: Stuffed Cockerel in Fruit Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Chicken 2 cockerels of 500 g each, already gutted; Golden delicious apples 3.5 oz; Abate Fetel pears 1.1 cups; Dried prunes 1.8 oz; Chestnuts 1.8 oz; Sausage 5 oz; Brandy 1 oz; Fine salt to taste; Black pepper to taste; Golden delicious apples 0.3 lb; Abate Fetel pears 5.5 oz; Dried prunes 3.5 oz; Chestnuts 1 ½ cup; Rosemary 1 sprig; Sage 5 leaves; Bay leaves 2 leaves; Brandy 1.8 oz; Extra virgin olive oil 1.3 tbsp; Butter 0.4 oz; Vegetable broth 0.42 cup

it de fr es br

505

Calories per serving

Gluten Free

Energy Kcal 505
Carbohydrates g 56.7
of which sugars g 39.6
Protein g 8.3
Fats g 22.2
of which saturated fat g 7.32
Fiber g 12.1
Cholesterol mg 23
Sodium mg 571

Difficulty: Average
Prep time: 30 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Rich color and sweet aroma instantly grab attention with this stuffed cockerel in fruit sauce, a welcome highlight for family gatherings, holiday meals, and special celebrations. The impressive appearance—crispy skin with a gleaming glaze dotted by hints of citrus—makes this citrus-stuffed cockerel a centerpiece dish everyone notices right away, bringing folks to the table before you even say dinner’s ready. Families go for that unmistakable moist and tender poultry, full of juicy flavor from the bright, tangy fruit sauce and zesty preserved fruits, with every bite offering just the right balance of good sweetness and a touch of refreshing sourness. The simple joy in sharing a lemony cockerel topped with savory mustard sauce always fits, whether it’s a big Greek Christmas food feast or a just-because weekend dinner—a little something special that’s both classic and modern on the family menu. Since this stuffed cockerel in fruit sauce is known for its vibrant flavors, crisp roasted skin, and color from the fruit sauce, regular home cooks keep it bookmarked for those times when something DELICIOUS, familiar, and lively is in order.

Busy weekdays or holiday weekends, stuffed cockerel makes planning easier, thanks to its crowd-pleasing taste and pretty presentation. It fits well with nearly any side—think roasted vegetables, simple greens, or hearty potatoes—so families enjoy mixing things up based on what’s handy or in season... That makes serving up this holiday meal fun, since you get flexibility with every occasion; frankly, kids even go for the tangy, citrusy flavors, especially when paired with extra fruit sauce on the plate. Nice for potlucks, dinner parties, or any winter celebration where a Christmas stuffed poultry option feels traditional but not too fussy (honestly, it works for spring and autumn too—nothing wrong with making this outside the holidays). The overall appeal is the easy confidence you have when setting down a big, beautiful roast rooster that’s flavorful, soft, and offers rich, tart chunks of fruit sauce on the side... It just looks good, smells great, and leaves everyone happy to try what’s in front of them. Since regular cooks want reliability and that little touch of something festive, choosing a stuffed cockerel in fruit sauce feels like a simple yet impressive way to celebrate with people you care about most.

INGREDIENTS

505

Calories per serving

Chicken - 2 cockerels of 500 g each, already gutted

for the stuffing: Golden delicious apples 3.5 oz (100 g); Abate Fetel pears 1.1 cups (150 g); Dried prunes 1.8 oz (50 g); Chestnuts 1.8 oz (50 g); Sausage 5 oz (140 g); Brandy 1 oz (30 g); Fine salt to taste; Black pepper to taste

for garnish: Golden delicious apples 0.3 lb (130 g); Abate Fetel pears 5.5 oz (150 g); Dried prunes 3.5 oz (100 g); Chestnuts 1 ½ cup (200 g); Rosemary 1 sprig; Sage 5 leaves; Bay leaves 2 leaves; Brandy 1.8 oz (50 g); Extra virgin olive oil 1.3 tbsp (20 g); Butter 0.4 oz (10 g); Vegetable broth 0.42 cup (100 g)

Preparation

How to prepare Stuffed Cockerel in Fruit Sauce

To prepare the stuffed cockerel in fruit sauce, start with the chestnuts. Boil them for about 30 minutes with the lid on 1, and as soon as they are cooked, drain them and remove both the shell and the skin 2. Finally, chop only 50 grams of them, while you can keep the rest whole 3.

Peel the apple and pear 4 and cut them into cubes 5. Then chop 50 grams of prunes, which you can soften by soaking them in warm water for about ten minutes if they are too dry 6.

Finally, remove the casing from the sausages 7 and crumble them too 8. At this point, in a larger bowl, combine 100 grams of apple cubes and 150 grams of pear cubes 9,

then add the prunes and chestnuts 10. Chop the bay leaf, sage leaves, and rosemary needles 11 and add them to the mixture along with the sausages, making sure to save a little of the chopped herbs to rub on the surface of the chickens 12.

Finally, pour in the brandy 13, adjust the salt and pepper 14, and mix everything well with your hands, or with a spoon if you prefer 15, and set aside the mixture which will be used for stuffing.

Meanwhile, flame the cockerels, this way you can remove any feathers that are still attached, to do this you can use a blowtorch or, if you don't have one, you can pass the chickens directly over the stove flame 16. Wash and dry the cockerels well 17 and grease them, both inside and out, with soft butter 18.

Salt and pepper the surface and inside of the chickens 19, add a little of the aromatic chop 20 and stuff them with the previously prepared filling 21.

Use string to close the cockerels so that the stuffing doesn't come out 22 and gently massage them, sprinkling them with the remaining aromatic chop 23 so that the aromas stick well to the skin. Place the hens in a not too large baking dish where you have poured a little extra virgin olive oil 24

and add the remaining part of the fruit, then the apples and pears 25, the chestnuts and prunes 26, and finally the brandy 27

and the broth 28 and lay the bay leaves on the surface of the chickens 29. Bake at 392°F for about 80 minutes, making sure to occasionally baste the surface with the cooking juices, so the ingredients don't burn. Once cooked, you can serve the stuffed cockerel in fruit sauce piping hot 30.

Storage

It is recommended to consume the stuffed cockerel in fruit sauce immediately because the day after the meat can become tough, but if preferred, it can be kept in the refrigerator covered with plastic wrap for up to 2 days. If you use very fresh ingredients, you can also freeze everything.

Tip

If you love the scent of garlic, use it to flavor the surface of the chicken. You can also use chopped dried fruits to add a crunchy touch to the stuffing, such as almonds, pine nuts, and hazelnuts!

For the translation of some texts, artificial intelligence tools may have been used.