July 6, 2009

Apple Roast Chicken

Apple Glazed Roast Chicken
Rachel Ward

1 c. cider vinegar
1 c. apple jelly
1 tsp. apple pie spice
1 5lb whole roasting chicken
6 small tart baking apples, cored
1 6oz pkg. long grain and wild rice mix
2 ¼ c. water
1 tbsp butter
½ tsp. black pepper
3 green onions thinly sliced

For glaze in 1 ½ to 2 qt. saucepan stir together vinegar and jelly. Heat; stir over medium heat. Bring to boiling. Boil gently, uncovered 20 min until syrupy and reduced to about 1 c. stirring frequently. Remove from heat. Stir in apple pie spice. Divide glaze in half; set aside. Glaze will thicken as it stands; stir before brushing onto chicken.
Preheat oven to 325 degrees. Place chicken, breast side up, on rack in roasting pan. Sprinkle with salt. Roast, uncovered 1 ¼ hrs. Place apples around chicken
Meanwhile in 1 qt. casserole combine rice and seasoning mix, water and butter; cover. Set aside. Brush chicken and apples with some of glaze. Sprinkle with pepper. Roast chicken and rice together in oven 1 to 1 ¼ hrs. more until juices run clear, brushing with remainder of glaze twice. Make sure casserole has tight fitting lid to keep the rice moist.
Stir green onions into rice.
For sauce, skim fat from juices in roasting pain; discard. Pour remaining glaze into pan. Using wooden spoon scrape any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze). Strain; season to taste with salt and pepper.
(The glaze is also good on ham.)

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