Roast Chicken with Apple Sage Dressing Recipe
Ingredients
| Apple-Sage Dressing | ||
| Extra-virgin olive oil- 1 tablespoon | ||
| Lightly salted butter- 1 1/2 teaspoons | ||
| Tart apple | 3/4 Cup (16 tbs), cubed | |
| Sage leaves | 2 Tablespoon, chopped | |
| Garlic | 1/2 Teaspoon, minced | |
| Onion | 1/3 Cup (16 tbs), finely chopped | |
| Homemade chicken broth or low-sodium canned broth- 3/4 cup | ||
| Dried bread- 4 cups(7 to 8 slices), cubed | ||
| Kosher salt- a good pinch (optional) | ||
| Ground black pepper | 1/8 Teaspoon | |
| Chicken | ||
| Chickens- 2 (2-pound) | ||
| Extra-virgin olive oil | ||
| Kosher salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Onion | 1 | |
| Tart apple | 1 | |
| Garlic | 1 Clove (5gm) | |
| Homemade chicken broth or low-sodium canned broth- 1 1/2 cups | ||
| Cornstarch | 1 1/2 Teaspoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Chestnuts | 1/2 Cup (16 tbs), peeled | |
| Brandy | 2 Tablespoon | |
| Onions | 3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Unsalted butter | 1/4 Cup (16 tbs) | |
| Freshly snipped chives | ||
Directions
GETTING READY
1. Start by preparing the chickens, start removing the liver and giblets from the cavities, also remove and coarsely chop the wings and neck, then finally tie the legs securely to the tail
MAKING
1. In a large skillet, pour the the olive oil and butter and heat it, then add the apple, sage, garlic and onion to it, now cook it, stir for 2 minutes
2. In the samke skillet, add the broth and cook for 1 minute.
3. In a large mixing bowl, put the bread cubes and pour the broth mixture over the bread, turn and flip it to moisten it, season with salt and pepper
4. In a 1 1/2 quart casserole, spoon the mixture, and bake it uncovered for about 20 to 25 minutes,
5. Lay the chickens on a surface, and rub with olive oil, season to taste with salt and pepper
5. In a large roasting pan, pour 2 tablespoons of olive oil and put the roasting pan in the oven for 2 minutes, place the chickens on one side in the pan and roast it for about 15 minutes, when one side is completely roasted then turn them onto the other side and roast for 15 minutes more
6. Once the chickens are roasted completely, then remove them from the oven and spoon off the fat in the pan, then turn the chickens breast side up
7. In a pan, add the chopped wings, necks, onion, apple, and garlic and then roast for 30 to 40 minutes, at least stir the vegetable mixture once or twice, until the juices stir smoothly
8. Now remove the chickens from the pan, and take a foil to cover it, keep warm, and pour off as much fat from the pan, then stir the chicken broth into the pan drippings, and scrape the pan
9. In a measuring cup, strain the broth, and discard the solids, skim off the fat and then transfer the broth to a saucepan and boil it, cook uncovered over medium-high heat for 8 to 10 minutes or till the broth is decreased to about 1/2 cup
10. In a small bowl, stir together the cornstarch and 1 tablespoon of the cream, also stir in the remaining cream into the broth and then add the cornstarch-cream mixture to the broth
11. Start cooking and stirring for 3 to 4 minutes over medium-high heat until liquid is thickened and bubbly, then reduce the heat to medium and cook for another 2 minutes
12. In the same pan, stir in the chestnuts and applejack and heat it thoroughly, once heated then later set it aside to keep warm
13. In a skillet, put the onions, sugar, butter and 1 1/2 cups of water and
cook it uncovered, over high heat for 15 to 20 minutes
14. Take a slotted spoon to remove it and keep warm, also remove the meat from the thighs, legs, and breasts
15. Place a large spoonful of Apple-Sage Dressing in the center of each plate and then arrange some meat on each plate
16. Place the meat on a plate, and spoon chestnut sauce over it and dressing and surround it with onions and finally sprinkle with chives
SERVING
17. Can be served with mashed potatoes and chicken gravy, rice, baked macaroni and cheese, bread
1. Start by preparing the chickens, start removing the liver and giblets from the cavities, also remove and coarsely chop the wings and neck, then finally tie the legs securely to the tail
MAKING
1. In a large skillet, pour the the olive oil and butter and heat it, then add the apple, sage, garlic and onion to it, now cook it, stir for 2 minutes
2. In the samke skillet, add the broth and cook for 1 minute.
3. In a large mixing bowl, put the bread cubes and pour the broth mixture over the bread, turn and flip it to moisten it, season with salt and pepper
4. In a 1 1/2 quart casserole, spoon the mixture, and bake it uncovered for about 20 to 25 minutes,
5. Lay the chickens on a surface, and rub with olive oil, season to taste with salt and pepper
5. In a large roasting pan, pour 2 tablespoons of olive oil and put the roasting pan in the oven for 2 minutes, place the chickens on one side in the pan and roast it for about 15 minutes, when one side is completely roasted then turn them onto the other side and roast for 15 minutes more
6. Once the chickens are roasted completely, then remove them from the oven and spoon off the fat in the pan, then turn the chickens breast side up
7. In a pan, add the chopped wings, necks, onion, apple, and garlic and then roast for 30 to 40 minutes, at least stir the vegetable mixture once or twice, until the juices stir smoothly
8. Now remove the chickens from the pan, and take a foil to cover it, keep warm, and pour off as much fat from the pan, then stir the chicken broth into the pan drippings, and scrape the pan
9. In a measuring cup, strain the broth, and discard the solids, skim off the fat and then transfer the broth to a saucepan and boil it, cook uncovered over medium-high heat for 8 to 10 minutes or till the broth is decreased to about 1/2 cup
10. In a small bowl, stir together the cornstarch and 1 tablespoon of the cream, also stir in the remaining cream into the broth and then add the cornstarch-cream mixture to the broth
11. Start cooking and stirring for 3 to 4 minutes over medium-high heat until liquid is thickened and bubbly, then reduce the heat to medium and cook for another 2 minutes
12. In the same pan, stir in the chestnuts and applejack and heat it thoroughly, once heated then later set it aside to keep warm
13. In a skillet, put the onions, sugar, butter and 1 1/2 cups of water and
cook it uncovered, over high heat for 15 to 20 minutes
14. Take a slotted spoon to remove it and keep warm, also remove the meat from the thighs, legs, and breasts
15. Place a large spoonful of Apple-Sage Dressing in the center of each plate and then arrange some meat on each plate
16. Place the meat on a plate, and spoon chestnut sauce over it and dressing and surround it with onions and finally sprinkle with chives
SERVING
17. Can be served with mashed potatoes and chicken gravy, rice, baked macaroni and cheese, bread
Chef
