Below find a new autumn recipe from Anna, found in the Fall 2009 Home at Home magazine (get your free copy in-store). Now, it seems that all the apples she recommends are more easily found in Ontario so just select a firm, crisp apple instead.
Apple Cider Roasted Chicken
Serves 4 to 6
- 1 4 lb (2kg) roasting chicken (air chilled, preferably)
- 1 onion, sliced
- 1 Mutsu or Honey Crisp or Cortland apple, sliced and cored
- extra virgin olive oil, for basting
- coarse salt and ground black pepper
- ⅔ cup (160 mL) apple cider
For chicken, preheat oven to 350˚F (180˚C). Arrange onion slices in the bottom of a roasting pan that is just a few inches larger than the chicken. Place the chicken on top of the onions. Place apple slices in the cavity of the chicken. Baste chicken with olive oil and sprinkle generously with salt and pepper.
Cover pan and roast for 20 minutes. Remove cover and pour apple cider over chicken. Continue roasting until an internal temperature of 175˚F (80˚C) is reached, basting 3 or 4 times during roasting. Remove pan from oven and let chicken stand for 10 minutes before removing and carving. Serve cider juices with apple and onion slices from the roasting pan.
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