Roasted Chicken with Apples and Cider
Here’s a recipe I make several times each autumn!
-From Ronnie Fein
Makes 6 servings.
- 1 roasting chicken, about 5 pounds
- 2 tablespoons softened butter
- Salt and freshly ground black pepper to taste
- 8 medium shallots, peeled
- 8 cloves garlic, peeled
- 1 cup The Farmer’s Cow apple cider
- 10 ounces fresh mushrooms, cleaned
- 3 tart apples, peeled and cut into large chunks
- 1/3 cup chicken stock or white wine
- 1/4 cup The Farmer’s Cow heavy cream
Preheat the oven to 400 degrees.
Wash and dry the chicken. Rub the skin with softened butter. Sprinkle with salt and pepper. Place the chicken, breast-side down, on a rack in a roasting pan.
Add the shallots and garlic to the pan. Reduce the oven heat to 350 degrees and roast for one hour, basting occasionally with the apple cider. Turn the chicken breast-side up. Add the mushrooms and apple chunks to the pan. Continue to roast until a meat thermometer inserted into thickest part of breast registers 160 degrees. Baste occasionally with the pan fluids until 15 minutes before you expect the chicken to be done. Remove the chicken to a carving board, and let rest for 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 to taste.
Carve the chicken, and place the pieces on a serving dish surrounded by vegetables and apples. Pour the sauce over vegetables, and serve.