Roasted Chicken And Watercress Sandwiches With Cranberry Orange Apple Relish Recipe
Ingredients
| Cranberries | 1 pound (Cranberry Orange Apple Relish:) | |
| 2 Granny Smith apples, unpeeled, cored and coarsely chopped | ||
| 2 oranges, unpeeled, quartered and coarsely chopped | ||
| Granulated Sugar | 2 Cup (16 tbs) (Cranberry Orange Apple Relish:) | |
| 1 roasting chicken (3 to 4 pounds) | ||
| Ground black pepper | 1 To taste (Cranberry Orange Apple Relish:) | |
| Olive oil | 1/4 Cup (16 tbs) (Cranberry Orange Apple Relish:) | |
| Lemon zest | 1 Tablespoon, slivered (Cranberry Orange Apple Relish:) | |
| Juice of 1 lemon, strained | ||
| 4 teaspoons fresh thyme or 2 teaspoons crushed dried thyme | ||
| 1 teaspoon dried | 2 Teaspoon, crushed (Cranberry Orange Apple Relish:) | |
| Dried marjoram | 1 Teaspoon, crushed (Cranberry Orange Apple Relish:) | |
| Garlic | 2 Clove (5gm), finely chopped (Cranberry Orange Apple Relish:) | |
| Water | 1 Cup (16 tbs) (Cranberry Orange Apple Relish:) | |
| 1/2 cup small green Greek olives (optional) | ||
| Commercial mayonnaise, to taste | ||
| 1 baguette, cut crosswise into 8 equal sections and the sections split horizontally | ||
| Unsalted butter | 1 To taste (Cranberry Orange Apple Relish:) | |
| Watercress sprigs | ||
| Salt | To Taste | |
Directions
GETTING READY
1) Preheat the oven to 450 degrees F.
MAKING
2) Using a food processor chop cranberries finely.
3) Put the mixture into a bowl.
4) In the food processor chop apples finely turning the chopped fruit into the bowl with the chopped cranberries.
5) Mix sugar to fruit and mix well. The quantity would be approximately 5 cups.
6) Chill for several hours.
7) Freeze or store relish in refrigerator for up to 4 weeks.
8) Rub chicken with salt and pepper.
9) In a small bowl mix olive oil, lemon zest, lemon juice, all herbs, garlic and some pepper.
10) Baste chicken with oil mixture both in and out.
11) Turn the chicken on a roasting rack in a roasting pan.
12) Pour oil mixture over the chicken.
13) Add water to the roasting pan.
14) Put in oven and decreased heat to 350 degrees F.
15) Bake for 1 to 1 1/2 hours, basting chicken with the pan juices every 20 minutes.
16) Put olive to roasting pan during last 30 minutes of cooking.
17) Take off from oven and cool.
18) Prepare sandwiches, spreading mayonnaise on the cut side of one baguette section and butter on the other side.
19) Scrape the meat from roasted chicken and put on the buttered bread.
20) Place peppery sprigs of watercress and some of the relish on the top.
21) Cover sandwiches in plastic wrap.
22) In a small and tight container put the olives for serving on side.
23) Pack in the picnic basket in winter and cooler during summer.
SERVING
24) Serve warm or cold.
1) Preheat the oven to 450 degrees F.
MAKING
2) Using a food processor chop cranberries finely.
3) Put the mixture into a bowl.
4) In the food processor chop apples finely turning the chopped fruit into the bowl with the chopped cranberries.
5) Mix sugar to fruit and mix well. The quantity would be approximately 5 cups.
6) Chill for several hours.
7) Freeze or store relish in refrigerator for up to 4 weeks.
8) Rub chicken with salt and pepper.
9) In a small bowl mix olive oil, lemon zest, lemon juice, all herbs, garlic and some pepper.
10) Baste chicken with oil mixture both in and out.
11) Turn the chicken on a roasting rack in a roasting pan.
12) Pour oil mixture over the chicken.
13) Add water to the roasting pan.
14) Put in oven and decreased heat to 350 degrees F.
15) Bake for 1 to 1 1/2 hours, basting chicken with the pan juices every 20 minutes.
16) Put olive to roasting pan during last 30 minutes of cooking.
17) Take off from oven and cool.
18) Prepare sandwiches, spreading mayonnaise on the cut side of one baguette section and butter on the other side.
19) Scrape the meat from roasted chicken and put on the buttered bread.
20) Place peppery sprigs of watercress and some of the relish on the top.
21) Cover sandwiches in plastic wrap.
22) In a small and tight container put the olives for serving on side.
23) Pack in the picnic basket in winter and cooler during summer.
SERVING
24) Serve warm or cold.
Chef
