SKL New York

Post-Thanksgiving/Pre-Christmas Recipe Week: Apple Stuffed Roast Chicken

Happy Holiday Season!  Recipe #3

This is the final recipe for Post-Thanksgiving/Pre-Christmas Recipe Week!  I hope you have enjoyed this week’s postings and will try some of these recipes for yourself.  Happy Holiday eating!!

(You can see Recipe #1 – here and Recipe #2 – here)

Apple Stuffed Roast Chicken

Ingredients

1 3 1/2 – 4 pound whole roasting chicken
1 tsps salt
3/4 tsps black pepper

Stuffing

1 TBLS butter
1 apple, peeled cored and finely diced
1 onion, 1/2 finely diced and 1/2 reserved
1/2 cup dry breadcrumbs
1/4 cup apple cider
1/2 tsps salt
1/4 tsps black pepper

Roasting Sauce

1/2 cup apple cider
1/2 cup chicken broth (fat-free)
water, if needed

Preparation
For the Stuffing:  Melt butter in a non-stick skillet over medium heat. Place apple pieces in skillet and saute. Add diced onion and saute until softened, about 3 minutes. Remove from heat. Stir in breadcrumbs and apple cider. Add salt and pepper to taste. Set aside.

Preheat oven to 400F.
Remove giblets from inside of chicken and rinse thoroughly in cold water.  Place chicken in large roasting pan.  Rub the entire skin with butter and season with salt and pepper, if desired.  Loosen skin on breasts and thighs of chicken by sliding fingers under the skin. Push stuffing under skin, distributing evenly. Place onion half inside the cavity of chicken.  Add apple cider, chicken broth and water (if needed) to the roasting pan.  Bake for 1 hour, or longer, depending on the size of the chicken.

Note:  I usually make a tent with aluminum foil, by taking a long strip of foil, folding it in half and arranging it over the entire chicken – making sure the foil edges tuck around the sides of the chicken and stay within the roasting pan.  This serves not only as a shield so that the skin doesn’t brown too quickly, but also as a self-baster, keeping the roasting juices from evaporating.  About every 20 minutes or so, I carefully lift the “tent” and spoon the pan juices over the entire chicken to keep it moist. (You can use a baster to do this, too).  Add water or more cider/broth if it begins to look too dry.
After the chicken has completely cooked, you can use the pan drippings as a sauce.
Carve chicken and arrange on a serving plate.

Apple Stuffed Roast Chicken

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This entry was published on December 7, 2012 at 4:48 pm. It’s filed under Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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