Choose either Granny Smith, Delicious or Golden Delicious apples for the stuffing to ensure that the pieces hold their shape.
- 3/4 cup bulgur -
- 3 tbsp vegetable oil -
- 2 leeks, white and light green part only, sliced -
- 1 large onion, chopped -
- 5 cloves garlic, minced -
- 2 tart apples, cored, peeled and diced -
- 1/2 tsp each salt and pepper -
- 1/4 tsp hot pepper flakes -
- 2 whole chickens -
- 1/2 cup maple syrup or packed light brown sugar -
- 2 tbsp grated orange rind -
- 1/2 cup orange juice -
- 1 tbsp red wine vinegar -
- 2 tsp dried rosemary, crumbled -
Pour 2 cups boiling water over bulgur. Let stand for 1 hour. Drain well
Glaze: Meanwhile, place maple syrup, orange rind and juice into small pot set over medium high heat. Bring to a boil. Reduce heat to medium; boil gently for 5 minutes. Remove from heat; set aside.
Preheat oven to 375F.
Remove back bone from both chickens. Cut away any excess fat; remove giblets. Using sharp chef’s knife, cut through breast bone to divide chickens in half. Arrange side by side, skin side up, on large aluminum foil lined baking sheet.
Heat oil in large non-stick skillet set over medium heat. Add leeks, onion and garlic; cook, stirring, for 5 minutes or until very soft. Stir in drained bulgur, apples, salt, pepper and hot pepper flakes. Remove from heat.
Scoop heaping cup of bulgur mixture and place under one chicken half. Repeat with remaining bulgur mixture and chicken halves. Brush one-quarter of glaze over chickens.
Bake in centre of preheated oven, brushing with glaze three more times, until chickens are golden brown and juices run clear, 50 to 60 minutes.