• 1 whole chicken 3 to 4 pounds
• 1 1/2 pound Boudin with sausage casing taken off
• 3 lbs apples
• 1 1/2 pound sugar
• 1 cup apple cider vinegar
• Juice of 1 lemon
• Butcher string
Method of Preparation:
For the chicken:
Completely debone the chicken starting from the opposite side of the breast. Make sure to take out the thigh bone and leg bone.
After completely deboned, fan the chicken by putting little cuts in the breast and thighs season with salt and pepper and creole seasoning and fresh parsley
For apple butter:
Quarter apples and make sure to leave cores and seeds because that is where all the pectin is to help bind the "butter" together. Boil apples with lemon juice, apple cider vinegar, and water to cover till soft. Strain and puree apples after you puree strain through fine mesh strainer.
Add sugar to pureed apples slowly cook till puree is reduced by apple and most of the liquid is cooked out. Let cool.
For stuffed chicken:
Place uncased Boudin in the center of deboned chicken, tightly role skin side up, folding the ends in. Tightly tie with butcher's string.
Rub skin with butter and roast at 400 degrees for 35 to 45 minutes, let chicken rest for 5 to 10 min then slice and drizzle apple butter and garnish with green onions.