Roast Chicken with Apple
Stuffing and Cider Sauce
- 1 (3 1/2 - 4 pound) whole roasting chicken
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 tablespoon butter
- 1 apple, peeled, cored and finely diced
- 1 onion, 1/2 finely diced and 1/2 reserved
- 2 tablespoons fresh tarragon, chopped
- 1/2 cup dry breadcrumbs
- 1/4 cup apple cider
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons flour
- 1/2 cup apple cider
- 1/2 cup chicken broth (fat-free)
- 1 tablespoons fresh tarragon, chopped
- 1 tablespoon apple cider vinegar
- Make stuffing by melting butter in non-stick skillet over medium heat.
- Place apple pieces in skillet; sauté.
- Add onion diced pieces; sauté until softened, about 3 minutes.
- Remove from heat. Stir in tarragon, breadcrumbs and apple cider.
- Add salt and pepper; stir. Set aside.
- Heat oven to 400 degrees F.
- Loosen skin on breasts and thighs of chicken by sliding fingers under skin. Push
stuffing under skin, distributing evenly. Tie legs with six inch piece of butcher
twine. Sprinkle 1 teaspoon salt and 3/4 teaspoon black pepper on inside and outside
of chicken. Place onion half inside the cavity of chicken. Place chicken in roasting
pan; bake for 1 hour.
- To make sauce, transfer chicken from roasting pan to cutting board. Pour pan
drippings into sauce pan, scraping bits from bottom of pan. Whisk in flour. Warm
over medium heat.
- Gradually whisk in apple cider and chicken broth. Bring to simmer; cook over
very low heat for 3 minutes.
- Stir in tarragon and apple cider vinegar.
- Carve chicken; arrange on serving plate. Pour sauce into pitcher and pass separately.
Per Serving: 500 calories; 46 g protein; 26 g carbohydrate; 23 g fat; 7 g
Reprinted with permission from
the National Chicken Council.