Spice Rub Chicken With Savory Stuffing

Spice Rub Chicken With Savory Stuffing
4 TO 6 SERVINGS

1 whole chicken (3 to 4 pounds)

Brine:
2 quarts water
1/2 cup Kosher salt
1/2 cup white sugar
Stuffing:
15-20 dried prunes, sulfite-free and sliced
1-2 peeled apples cut into eighths
2 coarsely chopped shallots
3 fresh thyme sprigs

Flavored butter:
2 tablespoons softened unsalted butter
1 tablespoon fresh thyme, minced
1 tablespoon fresh ground pepper
1 tablespoon sweet paprika

1. In a large container, dissolve salt and sugar in 2 quarts water. Immerse chicken, and refrigerate for at least five hours or less, if you’re short on time.
2. Preheat oven to 425 degrees. Remove chicken from container, rinse with cold water, and pat dry. Mix prunes, apples, and shallots. Place inside chicken with thyme sprigs. Mix all ingredients for flavored butter in a small bowl; apply all over chicken.
3. Place chicken on rack, and bake for 15 minutes. Reduce heat to 375 degrees. Continue baking for about 1 hour or until chicken is crisp and a deep golden brown, with a 180-degree internal temperature of the deep breast. Remove chicken from oven, and let sit at room temperature for about 10 minutes. Carve and serve.

Nutrition information per serving: Calories 403; Protein 27 g; Carbohydrates 19 g; Total Fat 25 g; Saturated Fat 8.4 g; Cholesterol 114 mg; Sodium 487 mg; Fiber 2.6 g

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