Chicken with apple

Preparation:

Preparation: Flame, wash and carefully dry the chicken. Salt and pepper it internally and fill it with the grated pulp of the apples. Sew up the opening and wrap it in the lard and secure it with a few turns of white kitchen string. Arrange it in a pan and cook in the oven at 240 degrees, letting the lard melt, soften the meat and drip onto the bottom of the pan. Reduce the temperature to 190 degrees. After half an hour, start wetting the bird with its juice at regular intervals. Calculate that the total cooking time is about an hour, depending on the weight of the chicken. If the skin seems to brown too quickly, reduce the heat and cover the pan with aluminum foil. Remove, remove the string, remove the thighs and wings, cut the stuffed central part into slices. Accompanying wines: Valle D'Aosta Gamay DOC, Lago Di Caldaro "Scelto" DOC, Sangiovese Di Romagna "Novello" DOC.