GG Farm’s Stuffed Baked Chicken

Preheat oven to 350 degrees.

Mix dry ingredients to make a rub:

• 2-3 tsps. Paprika
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• 1 tsp. Salt
• 1/2 tsp. Sage
• 1/2 tsp. Thyme
• 1/2 tsp. Rosemary
• 1/8 tsp. Cayenne pepper
• 1/8 tsp. White pepper if you have it. If not, skip it.

Pat chicken dry, place on a shallow baking pan or broiler pan. Stuff with the following:

• 1/4 large onion, sliced
• 1/2 peeled, large diced apple
• several cloves (5-6) peeled garlic, smashed with flat side of large knife
• assorted fresh herbs (rosemary, sage, thyme)

Coat the entire chicken with the Rub and place the bird breast side up on the pan.
Bake for 15-20 minutes per pound. About 30 minutes before the bird is supposed to be done, test for doneness by twisting the drumstick. If it moves freely in the joint or pops loose, it’s done. Remove from oven and let rest for 10-15 minutes before carving.

Gravy:
Collect the drippings in a small saucepan and add a bit of water (1/2 cup-ish), and a glug of wine or apple cider. In a small cup, mix 1 tbsp. Corn starch with 2 tbsp. cold water and stir until starch is dissolved. Bring drippings to a boil and add corn starch mixture, stirring constantly. Reduce heat to simmer, continue stirring until desired thickness. Serve immediately.

After carving, make soup or stock:
Pick remaining bits of meat from the carcass and refrigerate them. Put the carcass in a large stock pot and cover with water. Bring to boil, then simmer for several hours. Strain or pick out bones. If you haven’t already made chicken salad with them, add meat bits back to the soup. Add cooked noodles, barley, veggies, whatever you like.