ROASTED SPICED CHICKEN AND APPLES
Steps:
- Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
- Preheat the oven to 450 degrees F.
- Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
- Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
- In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.
ROAST CHICKEN WITH APPLE, ONIONS, AND POTATOES
This roast chicken with apples and onions is a mixture of my father's recipe and some of my own additions. Big hit with the whole family, even picky eaters! Serve with a fresh salad and vinaigrette.
Provided by Danielle B.
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in the middle of a large roasting pan. Rub chicken with melted butter and sprinkle with dried rosemary. Season with salt and pepper.
- Arrange carrots, green onions, and sweet onions in the pan around chicken. Add garlic cloves, apples, potatoes, and fresh rosemary sprigs, stuffing some of the apple-vegetable-garlic mixture inside the cavity, if desired.
- Mix together apple juice, minced garlic, water, and vinegar in a small bowl; pour over chicken.
- Bake in the preheated oven, basting every 30 minutes, until chicken is no longer pink at the bone and the juices run clear, 1 hour 20 minutes to 1 hour 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 57.6 g, Cholesterol 99.7 mg, Fat 27.1 g, Fiber 8.7 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 215.4 mg, Sugar 23.8 g
ROAST CHICKEN
Make and share this Roast Chicken recipe from Food.com.
Provided by Bunsby
Categories Whole Chicken
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry chicken.
- Pour olive oil onto one hand and coat all of the chicken.
- Season with salt and pepper.
- Place in roaster.
- Cut celery into half inch chunks and apples into eights.
- Place half of celery and half of apple pieces into chicken cavity.
- Place other half around chicken in roaster.
- Slice garlic cloves into slivers.
- Place half of them under the chicken skin in various places.
- Place other half either on top of the chicken skin or around the chicken.
- Place in oven at 350F and baste every half hour or so.
- Depending on size of chicken, roasting time will be hour and a half to three hours.
- If wanted, add a few sprigs of fresh rosemary in and around the chicken.
APPLE STUFFED CHICKEN
A friend served this chicken when we were over for dinner, and we enjoyed it so much I asked for the recipe. There are many chicken farms in this area, so I'm always on the lookout for new chicken recipes.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil. , In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon zest. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.
Nutrition Facts :
SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING
With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!
Provided by Sharon123
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
- Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
- Leave to cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
- Truss the chicken if desired.
- Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
- Put any leftover stuffing into a small ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375* oven for about 1 1/2-2 hours.
- Turn the chicken over when lightly browned.
- Continue cooking, basting every 20 minutes.
- Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
- Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
- Transfer to a warmed serving platter and keep warm while you make the gravy.
- Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
- Carve the chicken and serve with the gravy.
- Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
- of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove.
- Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
- Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
- Simmer for 2 minutes, then taste for seasoning.
- Strain into a warmed gravy boat and serve immediately.
- Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water.
- Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
- Simmer for about 1 hour.
- Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
- Strain before use.
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