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Roast Chicken 23

Roast Chicken 23 is a chicken recipe made with Unsalted Butter Melted, Apple Juice, and Olive Or Sunflower Oil. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 350 F. Remove wing tips from chicken and reserve.

2. 2

   In a small saucepan combine butter, apple juice, oil and 2 Tbsp of the Calvados.

3. 3

   Brush chickens with some of the butter mixture.

4. 4

   Place on rack in roasting pan and roast 40 minutes, basting after 20 minutes with more butter mixture and any juices that accumulate on bottom of roasting pan.

5. 5

   While chickens are roasting, combine remaining onions with wing tips and giblets in a small saucepan.

6. 6

   Add waterjust to cover.

7. 7

   Bring to a simmer over high heat, skimming as necessary to remove any scum that rises to the surface.

8. 8

   Reduce heat to maintain a simmer.

9. 9

   Cook 1 hour, uncovered, then strain and reserve.

10. 10

    Meanwhile, quarter and core large red apples.

11. 11

    Slice each quarter in half lengthwise.

12. 12

    After chickens have cooked 40 minutes, baste them and add apples to roasting pan.

13. 13

    Continue roasting.

14. 14

    Baste both apples and chicken after 20 minutes.

15. 15

    After 65 minutes total cooking time, check birds for doneness.

16. 16

    When done, remove chickens from oven and baste one last time with butter mixture.

17. 17

    Transfer chickens to a cutting board and apple slices to a warm platter.

18. 18

    Let chickens rest while you prepare the sauce.

19. 19

    Pour off any fat in roasting pan on top of stove over moderate heat.

20. 20

    Add strained giblet stock, stirring to scrape up any brown bits stuck to bottom of pan.

21. 21

    Add the remaining 2 Tbsp

22. 22

    Calvados. Reduce liquid over high heat to 2/3 cup. Season to taste with salt and pepper.

23. 23

    To serve, untruss chicken and discard apples and onions in the cavity.

24. 24

    Carve chicken into serving pieces, if desired.

25. 25

    Arrange on platter with roasted apples.

26. 26

    Spoon sauce over chicken.

27. 27

    Garnish with parsley.