| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken |
|
|
Salt |
|
|
Pepper |
| 6 |
|
Apple, Jonathan; pared & quartered |
| 1 |
tb |
Lemon juice |
| 1/3 |
c |
Butter |
| 2 |
tb |
Oil |
| 1/4 |
ts |
Ginger |
| 4 |
|
Scallion; chopped |
| 1/2 |
ts |
Thyme, dried |
| 1/4 |
ts |
Cinnamon; (opt) |
| 2 |
|
Cloves, whole |
| 2 |
ts |
Sugar |
| 2 |
c |
Apple cider |
| 1 |
ts |
Cornstarch |
| 1/2 |
c |
Whipping cream |
|
|
Parsley; minced, for garnish |
|
|
— per Louise Derrick |
INSTRUCTIONS
Wash and dry chicken. Sprinkle inside and out with salt and pepper.
Sprinkle apples with lemon juice. Heat half the butter and all the oil in
heavy skillet. Add half the apples. Saute 5 min. until browned. Add ginger.
Stuff Chicken with apples and tie or skewer chicken cavity closed. Add
remaining butter to pan. Brown chicken slowly on all sides. Place chicken
in heavy casserole with lid. Add uncooked apples, green onions, thyme,
cinnamon (if used), cloves and sugar to skillet. Saute 2 min. Add cider;
heat to boiling. Pour over chicken. Cover chicken with waxed paper; put lid
on. Bake at 400 F until chicken is done (check doneness by seeing if leg
moves easily), 45 min. to 1 hr. Put chicken on heated platter. Skim fat
from pan juices. Heat juices to boiling. Cook down to 1 cup. Mix cornstarch
with heavy cream. Stir into boiling juices. Cook until thickened. Taste
and add salt and pepper. Pour sauce over chicken. garnish with parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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