Roast Chicken with Apple Stuffing
Recipe courtesy of the National Chicken Council.
1 (3 1/2 to 4 pound) whole roasting chicken
1 teaspoon salt
3/4 teaspoon ground black pepper
1 tablespoon butter or margarine
1 apple, peeled and cored
1 onion (1/2 finely diced and 1/2 reserved)
1/2 cup dry bread crumbs
1/4 cup apple cider
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
1/2 cup apple cider
1/2 cup chicken broth (fat-free)
1 tablespoon fresh tarragon, chopped (or substitute 1/4 teaspoon dry tarragon)
1 tablespoon apple cider vinegar
- Make stuffing by melting butter in non-stick skillet over medium heat. Place apple pieces in skillet; sauté. Add onion diced pieces; sauté until softened, about 3 minutes. Remove from heat. Stir in tarragon, bread crumbs and apple cider. Add salt and pepper; stir. Set aside.
- Preheat oven to 400°F (205°C).
- Loosen skin on breasts and thighs of chicken by sliding fingers under skin. Push stuffing under skin, distributing evenly. Tie legs with 6-inch piece of butcher twine. Sprinkle 1 teaspoon salt and 3/4 teaspoon pepper on inside and outside of chicken. Place onion half inside the cavity of chicken. Place chicken in roasting pan; bake for 1 hour.
- To Make Sauce: Transfer chicken from roasting pan to cutting board. Pour pan drippings into sauce pan, scraping bits from bottom of pan. Whisk in flour. Warm over medium heat. Gradually whisk in apple cider and chicken broth. Bring to simmer; cook over very low heat for 3 minutes. Stir in tarragon and apple cider vinegar.
- Carve chicken; arrange on serving plate. Pour sauce into pitcher and pass separately.
Makes 6 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.