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New York Chicken and Apple Roast




Source of Recipe


Today show


Recipe Introduction


From Chef Travis Smith of the United States Army
Culinary Arts Team

Servings: 10


List of Ingredients




10 whole chicken breasts
5/8 cup lemon garlic oil
20 black peppercorns
5 whole chicken livers, cleaned
5/8 teaspoons salt
2 1/2 whole shallots, chopped
1 1/4 whole leeks, chopped
5/8 cup butter
5 ounces apple brandy
5/8 teaspoon rosemary, ground
5/8 teaspoon thyme, ground
1 1/4 teaspoon sage, rubbed
1 whole bay leaf
1 cup heavy cream
1/2 pound chicken, ground
Apple Butter Basting Sauce
1 cup apple cider
1/3 cup butter
1/2 teaspoon sage, rubbed
1/2 teaspoon thyme, ground
1/2 teaspoon rosemary, ground


Recipe



Lay breasts skin side down, clean the excess skin and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast.

Sauté shallots and leeks in 3-tablespoons butter until tender. Add herbs, deglaze pan with Apple Brandy and add 3-ounce cream. Reduce until thickened, cool.

To prepare forcemeat, place liver and ground chicken in food processor; process until smooth. Add 5-ounce cream, mix well. Add leek and shallot mixture, and season to taste with spice mixture.

Using a pastry tube, pipe approximately 2 tablespoons of forcemeat into each chicken breast pocket.

In a sauté pan, reduce apple cider by 1/2 over moderate heat. Add ground herbs and whip in cold butter to make a basting sauce.

Brown chicken breast in a heavy skillet over medium-high heat until golden brown. Place in a 400-degree oven and baste with sauce every 10 minutes. Cook until internal temperature reaches 165 degrees Fahrenheit.

Travis Smith is the captain of the United States Army Culinary Arts Team, at Fort Lee, Virginia. He recently won gold medals in both hot and cold food and the world championship for military catering at the 2000 Culinary Olympics in Erfurt, Germany.