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Roast Chicken with Apples and Rosemary
ingredients
3 fresh local apples, quartered and cored
3 onions, peeled and cut into large chunks
1 head garlic, broken into cloves, peeled
Salt and pepper to taste
3 sprigs fresh rosemary
1/2 cup apple cider
1 roasting chicken
method
Preheat oven to 350 degrees.
Place apples, onions and garlic in a shallow roasting pan. Season with salt and pepper and add rosemary. Toss well and pour in the cider. Season the chicken well and place on top of apples.
Roast in oven until a meat thermometer inserted in the thickest part of the thigh reads 180 degrees, about twenty minutes per pound.
Adapted from a Michael Smith recipe
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Comments
This is one of my favorite winter dishes,however we only use free range hens and they tend to be fattier than the store bought ones so the "stew" is very fatty as well, do you have any ideas how I could remedy this?
Cheers.
johanne on February 9, 2011 1:38 PM
Hmmm ... the only thing I can think of Johanne is cook off a bit of the fat first (before adding apples) then draining fat and adding apples. You may need to pan saute the apples a bit to make up for the reduced oven time.
Jen on February 9, 2011 4:05 PM