A unique twist on bake chicken, make sure to enjoy this Sorrel Glazed Stuffed Chicken on its own or make it the center piece for your special events.
First mix all ingredients listed under Chicken Brine in a large mixing bowl or pot and place the chicken in it and set aside for a minimum of one hour.
Next put all ingredients for Sorrel glaze in a pot (except cornstarch) and place on stove. Bring to a boil, return to simmer after reaching boiling point. Simmer for at least 20 minutes.
After simmering, strain sorrel and spices from liquid. Return liquid to pot and turn heat to medium-high gradually whisk cornstarch slurry (cornstarch mixed with water to create a thin paste) into Sorrel liquid. Reduce heat to simmer and leave to cook for 10 minutes then remove from heat.
In a bowl add potatoes, sweet peppers, carrots, onions and celery along with remaining garlic cloves (smashed). Pour 1/2 cup oil over vegetables, add 1 Tbsp each of Paprika, Italian, Bajan All Purpose Season, Marjoram, Onion. Toss vegetables until coated with oil and spices.
Combine softened butter, grated garlic, diced onion, 1 Tbsp each of Onion, Italian Herbs, Thyme, Marjoram, Black Pepper, Paprika and salt to taste in a separate bowl. Mix well.
Place chicken into baking dish, make slits in the chicken breasts and legs. Rub the butter mixture all over the chicken, under the skin and in the slits of the breasts and legs.
Stuff the inside of the chicken with the vegetable mixture. Put any remaining vegetables around the outside of the chicken.
Cover with foil and bake in the oven for 1 hour 30 minutes. Baste chicken 50 minutes into baking time with gravy from the pan. Sprinkle a little Italian Herbs over chicken and vegetables.
Uncover the chicken and bake for a further 15 minutes.
Finally pour the sorrel glaze over the chicken and bake for the final 10 minutes.
Ingredients
Directions
First mix all ingredients listed under Chicken Brine in a large mixing bowl or pot and place the chicken in it and set aside for a minimum of one hour.
Next put all ingredients for Sorrel glaze in a pot (except cornstarch) and place on stove. Bring to a boil, return to simmer after reaching boiling point. Simmer for at least 20 minutes.
After simmering, strain sorrel and spices from liquid. Return liquid to pot and turn heat to medium-high gradually whisk cornstarch slurry (cornstarch mixed with water to create a thin paste) into Sorrel liquid. Reduce heat to simmer and leave to cook for 10 minutes then remove from heat.
In a bowl add potatoes, sweet peppers, carrots, onions and celery along with remaining garlic cloves (smashed). Pour 1/2 cup oil over vegetables, add 1 Tbsp each of Paprika, Italian, Bajan All Purpose Season, Marjoram, Onion. Toss vegetables until coated with oil and spices.
Combine softened butter, grated garlic, diced onion, 1 Tbsp each of Onion, Italian Herbs, Thyme, Marjoram, Black Pepper, Paprika and salt to taste in a separate bowl. Mix well.
Place chicken into baking dish, make slits in the chicken breasts and legs. Rub the butter mixture all over the chicken, under the skin and in the slits of the breasts and legs.
Stuff the inside of the chicken with the vegetable mixture. Put any remaining vegetables around the outside of the chicken.
Cover with foil and bake in the oven for 1 hour 30 minutes. Baste chicken 50 minutes into baking time with gravy from the pan. Sprinkle a little Italian Herbs over chicken and vegetables.
Uncover the chicken and bake for a further 15 minutes.
Finally pour the sorrel glaze over the chicken and bake for the final 10 minutes.
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