Roast Chicken with Apple Stuffing and Cider Sauce
Serves: 4
Calorie: 341, Proteins: 30 g, Total Fat: 11 g, Fiber: 2.50 g, Sugar 6 g.
Preparation
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. Preheat oven to 400°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.