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
Recipe and photo credit: National Chicken Council.