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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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