APPLE AND SAGE ROASTED CHICKEN Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 roasting chicken
3/4 tsp. salt
3 medium apples, cored and quartered
3 small onions chopped coarsley
2 chopped celery stalks
2 cloves garlic chopped coarsely
2 tbsp. chopped fresh sage
1/4 c. softened butter
1 tbsp. grainy mustard
1/8 tsp. pepper
1 tsp. fresh thyme
1/4 c. white wine
3/4 c. apple cider
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Directions: |
Directions:Oven to 375. Rub the inside of the chicken with 1/2 tsp. salt. Chop 1 apple, 1 onion and celery into 2 inch pieces. Toss apple mixture with the garlic and 1 tbsp. sage and then place into the chicken cavity. Tie the legs together and tuck the wings under. Mix butter and mustard into a smooth paste, rub over the chicken. Sprinkle with remaining s & p. Place bird in roasting pan and roast for 30 min. Brush any remaining mustard butter over the bird and continue to roast for 1 1/4 hrs. May have to cover with alum foil if bird browns too quickly. Baste chicken with pan drippings. Sprinkle with remaining sage and thyme. Scatter the remaining apples,and onions around the bird, tossing lightly to coat with pan drippings. Add wine and roast the chicken another 20 minutes. Baste bird and toss the apples and onions again for even browning. Continue to roast until juices run clear. Remove from oven and transfer the chicken to a serving platter. Arrange the apples and onions around the chicken. Remove any excess fat from the pan juices. Add the apple cider and place the pan over medium high heat. Scrape the bottom of the pan and then pour the juices over the chicken, apples and onions. Reserve some pan juices to be served in gravy boat. |
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