Virtue Cider Michigan Apple And Sage Roasted Chicken Food

APPLE SAGE ROASTED CHICKEN

Steps:

• Heat oven to 425°F. Cut apple into wedges; place in cavity of chicken.
• In small bowl, mix butter, chopped sage, salt and pepper. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breasts using fingers, being careful not to tear or puncture skin. Rub half of sage butter under skin to cover chicken breasts; replace skin. Rub remaining sage butter on outside of chicken breasts and thighs. Fold wings of chicken under back. Tie or skewer drumsticks together. On rack in shallow roasting pan or 13x9-inch pan fitted with rack, place chicken, breast side down. Cover loosely with foil. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast 25 minutes. Meanwhile, in 1-quart saucepan, heat cider to boiling over medium-high heat. Boil 6 to 8 minutes or until cider is reduced to 2 tablespoons.
• Uncover and carefully turn chicken breast side up. Roast 45 minutes longer, basting with cider reduction every 15 minutes, until thermometer reads at least 165°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 minutes for easiest carving. Garnish with sage sprigs.

CIDER-BRAISED CHICKEN WITH APPLES, BACON, AND SAGE RECIPE

Steps:

• Pat chicken legs dry with paper towel and season with salt and pepper. Heat oil in Dutch oven over over medium high heat until just smoking. Place chicken into pot, skin side down, and cook until well browned, about 5 minutes (use oil screen if splattering). Turn over and cook another 3 minutes. Transfer chicken to plate and pour off all but 2 tablespoons fat.
• Add apples and cook, stirring, until just softened and caramelized, about 5 minutes. Transfer apples to bowl and reserve. Add bacon and shallots to pot and cook until shallots have softened and bacon has rendered but not crisped, about 3 minutes (reduce heat if browning too quickly).
• Whisk in cider, scraping up browned bits on bottom of pot. Whisk in mustard, 3/4 teaspoon salt, and 1/2 teaspoon fresh ground black pepper. Nestle chicken (skin side up) and sage sprigs into liquid, and bring to a simmer. Cover, reduce heat to low, and gently simmer until chicken is cooked through and very tender, about 40 minutes (adjust heat to keep at gentle simmer).
• Transfer chicken to serving plate. Whisk cream into cooking liquid and simmer 1 minute. Transfer 1/2 cup of the cooking liquid to a small bowl and whisk in flour, then return to pot. Bring to a boil to thicken. Stir in apples and chopped sage, and season to taste. Serve with mashed potatoes or egg noodles. This Recipe Appears In Chicken Dinners: Cider-Braised Chicken with Apples, Bacon, and Sage

FRIED CHICKEN WITH VIRTUE CIDER MICHIGAN HONEY BUTTER

Steps:

• To brine the chicken, begin by combining 3/4 C kosher salt, 1/2 C sugar, 1/4 tsp red pepper flakes, and the lemon peel in a large pot and heat just until sugar dissolves, stirring occasionally
• Cut the chicken breast pieces in half so they're roughly the same size as the thighs; place chicken pieces in brine for 12-24 hours
• When ready to fry, remove chicken from brine and dry with paper towels
• For the dredge, mix flours, spices, 3 tsp kosher salt, and baking powder well
• To begin breading the chicken, divide dredge into two deep containers
• Pour buttermilk into a third container. Add paprika and salt
• Batter chicken pieces one at a time by dipping first in the flour mixture, then buttermilk
• Drip slightly, then coat in second dredge container (don't let it get too thick!)
• Rest on a plate while battering the rest of the chicken. Heat oil to 340 degrees F
• Fry the chicken in batches making sure the oil is at a constant 315-320 degrees F
• Place on a wire rack over a cookie sheet or paper towels to cool. Dust with paprika and salt
• To make the Virtue Cider Michigan Honey Butter, whip all ingredients together until aerated and fluffy. Serve room temperature with hot chicken