Apple Roast Chicken
Categories: Chicken
Ingredients:
- 4 apples, quartered and cored
- 2 onions, peeled and cut into large chunks
- 1 whole head of garlic cloves, peeled
- 1 or 2 sprigs of fresh rosemary
- a sprinkle of sea salt and freshly ground pepper
- 1/2 cup apple cider
- one 4lb (1.8 kg) roasting chicken
- 2 green onions, thinly sliced
Preparation:
- Preheat oven to 350F (180C)
- Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken.
- Season chicken well with salt and pepper and rest it on top of the apple mixture.
- Pour in the cider.
- Roast chicken until a meat thermometer inserted in the thickest part of the thighs reads 180F (82C), about 20
minutes per pound. - As soon as the chicken is cool enough to handle, and without removing it from the pan, slice and pull the meat
from the carcass and toss with the apple pan stew. Remove the carcass. - Sprinkle with sliced green onions and serve directly out of the pan.
Notes:
- You can also slice the chicken and arrange it on a serving platter with the apple pan sauce served on the
side. - For an easy chicken broth, the chicken carcass can be tossed into a small stockpot with an onion, celery
First Made:
2010-12-12
2010-12-12
Source:
"the best of chef at home" by michael smith
"the best of chef at home" by michael smith