Hola and feliz ano nuevo! (“Bon any nou” in Catalan)
- 1 whole chicken (preferably one that is local and organic, like the one we used)
- 1 apple
- 1/3 cup pine nuts
- 10-15 pitted plums (We used dried plums)
- 1/4 cup cognac
- 1/4 cup whiskey
- 1 cup chicken broth
- 1 onion
- 1 bulb garlic
- 1 sprig of rosemary
- 1/2 lemon
- salt and pepper
- Preheat the oven to 390 degrees fahrenheit.
- Remove the giblets and neck of the chicken and set aside. Wash the chicken and let it dry.
- Mix the cognac with the plums in a bowl.
- Peel and cut the apple into small squares.
- Season the inside of the chicken cavity, and the outside of the chicken, with salt and pepper. Stuffed the chicken with the apple, pine nuts and the plums (reserve the cognac, we will use it later.)
- Seal the cavity of the chicken, I used toothpicks, but you could use string. Squeeze the 1/2 lemon on top of the chicken and drizzle on some olive oil.
- Cook in the oven for 10 minutes and then reduce the heat to 330F.
- Add the cognac on top and cook for another 20 minutes.
- Add the garlic bulb, onion, and rosemary to the baking pan and also pour in the cup of chicken broth. Finally, pour the whiskey over the top of the chicken.
- Cook for about 1 hour and 30 minutes to 2 hours or until the internal temperature reaches 160-170 degrees F. Remove the toothpicks and it’s ready to serve.
I served the roasted chicken with mashed potatoes, brussel sprouts, caramelized carrots, and cranberry sauce, and topped with gravy. This is an excellent and seasonal dish, but with a Catalan twist. I hope you enjoy it!