A perfectly roasted chicken is the essence of home cooking, especially when the chicken and its fixings are raised responsibly on a nearby farm. In the fall my family really enjoys this aromatic dish. As the chicken roasts, the apples “melt” and form a tasty rustic pan stew that is perfect tossed with the roast chicken. This is a very easy way to cook and serve a chicken.
Yield: Serves 4 to 6
4 quartered and cored local apples
2 peeled and cut into large chunks onions
1 whole head garlic cloves,peeled
1 or 2 sprigs fresh rosemary
1 or 2 sprinkles Salt and Pepper
1/2 cup apple cider
1 4 lb Roasting Chicken
2 green onions, thinly sliced
Preheat your oven to 350 °F (180 °C).
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 one of the thighs reads 180 °F (82 °C), 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. Sprinkle with the sliced green onions and serve directly out of the pan.
Any choice of apple will work well. For an upscale presentation, you may 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, carrot and bay leaf, covered with water and then simmered for 1 or 2 hours.
Usually when you’re cooking a whole chicken, the focus is on the crispy skin, but what if the goal is deeply flavoured moist chicken meat instead? Baking in a tightly covered pot is the answer. It also happens to be one of the simplest ways to cook a chicken, and the tastiest because this covered cooking method makes lots of true, concentrated chicken flavor.
A pot full of simmering chicken broth is the essence of home cooking: true flavour brimming with hearty goodness, ready to launch a thousand other dishes. Try making a batch, dividing it into easily used amounts and keeping them in your freezer, ready for whatever idea comes along. You can use any chicken, but a stewing hen will have the most flavour.