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Roasted Chicken with Apples & Cider




Source of Recipe


Internet


List of Ingredients




1 roasting chicken, about 5 lbs.
2 tablespoons softened butter
Salt and pepper to taste
8 shallots, peeled
8 cloves garlic, peeled
1 cup apple cider
10 ounces fresh mushrooms, cleaned
3 tart apples, peeled, cut in large chunks
1/3 cup chicken stock or white wine
1/4 cup whipping cream



Recipe



Preheat the oven to 400 degrees.

Wash and dry chicken. Rub skin with softened butter, and sprinkle with salt and pepper. Place chicken, breast-side down, on rack in roasting pan. Add shallots and garlic.

Roast 10 minutes. Reduce oven to 350 degrees; roast 45 minutes, basting occasionally with cider. Turn chicken breast-side up. Add mushrooms and apple chunks to pan. Continue to roast until meat thermometer inserted in thickest part of thigh registers 165-180 degrees. Baste occasionally with pan fluids until 20 minutes before you expect chicken to be done. Remove chicken to carving board; let rest 15 minutes before carving. Reduce the oven heat to 140 degrees. Remove the vegetables and apples with a slotted spoon, and keep them warm in the oven. Add the chicken stock to the roasting pan, stir, and bring the liquid to a boil. Cook over high heat for about 2 minutes or until sauce has reduced to the consistency of heavy cream. Add the cream, stir, and keep warm over low heat. Taste for seasoning, and add salt and pepper. Carve the chicken, and place pieces on a serving dish surrounded by vegetables and apples. Pour the sauce over vegetables, and serve.

Makes 6 servings.