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German goose and chicken roasts are often stuffed with quartered apples which then are eaten as a garnish. Here it is taken a step further and chopped apple is mixed with walnuts and onions for a delightful side dish. The chicken is basted with whiskey towards the end to flavor the skin.
Makes 4 - 6 servings of roast chicken.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Ingredients:
- 1 whole chicken
- 1 apple, peeled and chopped
- 1/4 c. walnut halves
- 1/4 c. raisins
- 1 T. dried onion flakes
- 1/2 tsp. dried, rubbed marjoram (or substitute poultry seasoning)
- 1/2 tsp. dried, rubbed thyme (or substitute poultry seasoning)
- 1/4 tsp. salt
- Freshly ground pepper
- 1 oz. whiskey or brandy
- Apple juice concentrate
Preparation:
Note: Many supermarket chickens are now injected with broth, which keeps them moister when cooked. These chickens don't need much added salt, either. If you have a fresh chicken or one that has not been injected with broth, you may want to lay strips of bacon over the chicken while it roasts.
Remove giblets from chicken, rinse and let drain. Pat dry. Use giblets for other purpose.
Heat oven to 450°F.
Chop apples and walnuts small, toss with raisins and seasonings. Rub inside of bird with pepper and stuff the mixture into the cavity.
Spray roasting rack with cooking spray and line tray with foil, if you wish. Lay bird on roasting rack, breast side down.
Place chicken (on pan) in the middle of the oven and roast for 15 minutes. Turn oven down to 325°F and roast for 30 minutes. Turn bird over and roast for 50-60 minutes more, or until internal temperature reaches 175°F. Use foil for a tent if bird is browning too fast.
In the last 15 minutes remove foil tent and baste chicken with whiskey once or twice.
Remove chicken from oven, cover with foil and let it rest for 10 minutes.
Mix 1 tablespoon cornstarch with 2 tablespoons of water to make a paste. Make gravy by mixing the pan drippings in a saucepan with the paste and bringing to a simmer, stirring constantly. Season to taste with 2 teaspoons of apple juice concentrate and pepper.
Remove stuffing from bird and place in separate bowl. Carve chicken or cut into quarters with shears.
Source
Remove giblets from chicken, rinse and let drain. Pat dry. Use giblets for other purpose.
Heat oven to 450°F.
Chop apples and walnuts small, toss with raisins and seasonings. Rub inside of bird with pepper and stuff the mixture into the cavity.
Spray roasting rack with cooking spray and line tray with foil, if you wish. Lay bird on roasting rack, breast side down.
Place chicken (on pan) in the middle of the oven and roast for 15 minutes. Turn oven down to 325°F and roast for 30 minutes. Turn bird over and roast for 50-60 minutes more, or until internal temperature reaches 175°F. Use foil for a tent if bird is browning too fast.
In the last 15 minutes remove foil tent and baste chicken with whiskey once or twice.
Remove chicken from oven, cover with foil and let it rest for 10 minutes.
Mix 1 tablespoon cornstarch with 2 tablespoons of water to make a paste. Make gravy by mixing the pan drippings in a saucepan with the paste and bringing to a simmer, stirring constantly. Season to taste with 2 teaspoons of apple juice concentrate and pepper.
Remove stuffing from bird and place in separate bowl. Carve chicken or cut into quarters with shears.
Source
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