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Apple-Roasted Chicken and Jus https://www.metro.ca/userfiles/image/recipes/poulet-roti-pommes-5997.jpg PT20M PT1H30M PT1H50M
Preheat the oven to 170°C (325°F).Place the apples and sprigs of rosemary in a bowl and pour over lemon juice.Stuff the chicken with the vegetables. Add 3 apple quarters. Tie the chicken to keep the stuffing inside the cavity.In a roaster, place the chicken, brush the skin with oil, sprinkle with paprika, salt and pepper.Cook for approximately 1 hour 10 minutes then add the remaining apple quarters and continue cooking for 20 minutes or until the internal temperature has reached 82°C (180°F).Baste the chicken with the cooking juices at regular intervals.Take the chicken out of the oven and put to one side.Drain the apples and add the sprigs of rosemary. Put to one side.With a wooden spoon, deglaze the cooking juices on a low heat with the sparkling apple juice and chicken stock.Scrape until all the juices have dissolved. Simmer and reduce for several minutes. Sieve the sauce.Serve pieces of chicken on the apple quarters and top with the sauce.
4
2 3 4 1
3 red apples, unpeeled, quartered 6 sprigs of fresh rosemary 1/2 lemon, squeezed 1 chicken, for roasting 1 medium-size carrots, cut into 2.5 cm (1 in) pieces 1 small onion roughly cut 1 celery stick, cut into 2.5 cm (1 in) pieces 1 Tbsp. (15 mL) extra virgin olive oil 1 Tbsp. (15 mL) paprika 1/2 cup (125 mL) sparkling apple juice 1 cup (250 mL) chicken broth Salt and pepper to taste
Apple-Roasted Chicken and Jus

Apple-Roasted Chicken and Jus

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    red apples, unpeeled, quartered
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  • 6
    sprigs of fresh rosemary
  • 1/2
    lemon, squeezed
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  • 1
    chicken, for roasting
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  • 1
    medium-size carrots, cut into 2.5 cm (1 in) pieces
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  • 1
    small onion roughly cut
  • 1
    celery stick, cut into 2.5 cm (1 in) pieces
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • 1 Tbsp.
    (15 mL)
    paprika
  • 1/2 cup
    (125 mL)
    sparkling apple juice
  • 1 cup
    (250 mL)
    chicken broth

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat the oven to 170°C (325°F).

Place the apples and sprigs of rosemary in a bowl and pour over lemon juice.

Stuff the chicken with the vegetables. Add 3 apple quarters. Tie the chicken to keep the stuffing inside the cavity.

In a roaster, place the chicken, brush the skin with oil, sprinkle with paprika, salt and pepper.

Cook for approximately 1 hour 10 minutes then add the remaining apple quarters and continue cooking for 20 minutes or until the internal temperature has reached 82°C (180°F).

Baste the chicken with the cooking juices at regular intervals.

Take the chicken out of the oven and put to one side.

Drain the apples and add the sprigs of rosemary. Put to one side.

With a wooden spoon, deglaze the cooking juices on a low heat with the sparkling apple juice and chicken stock.

Scrape until all the juices have dissolved. Simmer and reduce for several minutes. Sieve the sauce.

Serve pieces of chicken on the apple quarters and top with the sauce.

Source : Metro

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