Poulet roti au calvados (roast chicken)

Yield: 6 servings

Measure Ingredient
2 pounds Whole Chickens
Kosher Salt
Pepper, Ground
2 Onions, Chopped Coarse
1½ cup Unpeeled Apple Slices
2 tablespoons Sweet Butter, Melted
¼ cup Apple Juice
2 tablespoons Olive oil
4 tablespoons Calvados [apple brandy]
2 larges Red apples
2 teaspoons Parsley, minced

Preheat the oven to 350 degrees. Remove the wing tips and reserve.

Thoroughly clean the chickens, removing excess fat and any bloody bits inside the cavities. Wash and dry the birds thoroughly. Reserve the giblets. Salt and pepper the cavities lightly. Set aside half the chopped onions. Stuff the birds equally with the remaining onions and the apple slices. Truss the birds with kitchen string. Season with salt and pepper. Combine the butter, apple juice and half the Calvados in a small saucepan. Brush the birds with some of the butter mixture. Place the birds on a rack in a roasting pan. Roast 40 minutes, basting after 20 minutes with more of the butter mixture and any pan juices which have accumulated in the roasting pan. Combine the set aside onions with the wingtips and the giblets in a small saucepan. Add water to cover. Bring to a simmer over high heat. Skim any scum which forms on the surface. Reduce heat to maintain the simmer. Simmer, uncovered, for 1 hour. Strain. Reserve. Quarter and core the large red apples. Slice each quarter in half lengthwise.

Baste the chickens again after they have been roasting for 40 minutes. Add the apple slices to the roasting pan. Continue roasting.

Baste the birds and the apples after another 20 minutes. Check the birds for doneness after a total of 65 minutes roasting time (the juices should run clear when a skewer is poked into the meatiest part of the breast). Remove the birds from the oven when done. Baste the birds one last time with the butter mixture. Transfer the birds to a cutting board. Transfer the apple slices to a serving platter. Let the chickens rest while preparing the sauce. Pour off any fat from the roasting pan. Place the pan on top of the stove over moderate heat. Add the strained giblet stock. Stir to scrape up any browned bits stuck to the bottom. Add the remaining Calvados. Reduce the liquid to ⅔ cup over high heat (for 6 servings, adjust as required). Season to taste with salt and pepper. Un-truss the chicken(s). Discard the apple slices and onions from the cavities.

Carve into serving pieces. Arrange on the platter over the roasted apple slices. Spoon sauce over. Garnish with minced parsley.

From: Joel Ehrlich

Submitted By JIM WELLER On 07-25-95

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