Fig Glazed Chicken with Cornbread Stuffing

 
Cook Time

120 Mins

Difficulty

Medium

Prep Time

30 Mins

Servings

10

 

Ingredients

Black Pepper
6 Tablespoons (for the chicken) Butter, Unsalted
3 Chicken, Whole
2 1/5 Cups (replace with craisins for a different flavor) Dried Figs, Chopped
1 Egg
2 Tablespoon Extra-Virgin Olive Oil
1/2 Cup Heavy Cream
1/2 Cup Honey
Kosher Salt
4 Tablespoon Lemon, Juice
1/2 Onion, Chopped
Pit Boss Champion Chicken Seasoning
1 1/2 Teaspoon Finely Chopped Rosemary, Fresh
1 Pound Sweet Italian Sausage
3 Cups Water, Warm

Cooking Method

  1. Mix figs, honey, lemon juice, and warm water. Cover with plastic wrap and let figs soften for 30 minutes. Strain the figs and reserve the liquid for glaze.

  2. Heat olive oil over medium heat and sauté the onions with rosemary. Add the sausage. Cook until browned. Place into a large bowl, add the cornbread and figs. Season with Pit Boss Champion Chicken Seasoning. Stir. In a separate bowl, Stir together egg, heavy whipping cream, and chicken stock. Pour over the cornbread/fig mix and stir together. Set aside.

  3. Rinse chickens and pat dry. Season liberally with Pit Boss Champion Chicken Seasoning, kosher salt and black pepper. Don’t forget the cavity! Stuff cavities with Stuffing. Top each Chicken with 2 tablespoons butter.

  4. Preheat your Pit Boss to 300°F. Place in a roasting tray and cook until internal temp reads 165°F.

  5. While chickens cook, place the fig liquid, balsamic vinegar and butter over. Reduce to thicken and baste chickens with about 160°F or 10 minutes before finished. Rest for 10 minutes. Carve and serve!

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