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Category: Chicken
Prep Time: Cook Time: Total Time:
1 (6-pound) whole chicken, giblets removed
1 tablespoon butter, softened
1 tablespoon chopped fresh thyme
1/2 teaspoon lemon zest
1 1/4 teaspoon salt, divided
1 1/4 teaspoons ground black pepper, divided
1 small apple, quartered
1 small onion, quartered
3 cups unsalted chicken stock, divided
1/3 cup apple jelly
1 teaspoon spicy brown mustard
2 teaspoons low-sodium soy sauce
1 teaspoon water
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
Garnish: fresh thyme, apple slices
Preheat oven to 350. Line a roasting pan with heavy-duty aluminum foil, place rack over foil. Spray rack with nonstick cooking spray. Rinse chicken and cavity with cool water; pat dry with paper towels.
In a small bowl, combine butter, thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently loosen skin from breast of chicken, keeping skin intact. Rub butter mixture evenly under skin and over chicken. Place apple and onion in cavity; tie legs with butcher's twine. Tuck wing tips under chicken. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over chicken. Place chicken, breast side up, on prepared rack. Pour 2 cups chicken stock in bottom of pan. Bake 1 1/2 hours.
In a small saucepan, combine jelly, mustard, soy sauce and water. Cook over low heat 3 minutes or until smooth, stirring with a whisk. Bake chicken 30 minutes longer or until a meat thermometer inserted in thigh registers 170, basting occasionally with apple jelly mixture. Remove from oven. Place chicken on a serving platter. Reserve pan drippings.
Skim fat from pan drippings. Place pan drippings in a 2-cup measuring cup; add enough of the remaining stock to equal 2 cups. In a medium saucepan, combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, flour and poultry seasoning. Whisk in stock mixture; bring to a boil over medium-high heat. Cook 2 minutes or until thickened and bubbly. Garnish chicken with fresh thyme and apple slices if desired. Serve chicken with gravy.
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HERB AND APPLE-GLAZED ROASTED CHICKEN - Paula Deen
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 (6-pound) whole chicken, giblets removed
1 tablespoon butter, softened
1 tablespoon chopped fresh thyme
1/2 teaspoon lemon zest
1 1/4 teaspoon salt, divided
1 1/4 teaspoons ground black pepper, divided
1 small apple, quartered
1 small onion, quartered
3 cups unsalted chicken stock, divided
1/3 cup apple jelly
1 teaspoon spicy brown mustard
2 teaspoons low-sodium soy sauce
1 teaspoon water
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
Garnish: fresh thyme, apple slices
Preheat oven to 350. Line a roasting pan with heavy-duty aluminum foil, place rack over foil. Spray rack with nonstick cooking spray. Rinse chicken and cavity with cool water; pat dry with paper towels.
In a small bowl, combine butter, thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently loosen skin from breast of chicken, keeping skin intact. Rub butter mixture evenly under skin and over chicken. Place apple and onion in cavity; tie legs with butcher's twine. Tuck wing tips under chicken. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over chicken. Place chicken, breast side up, on prepared rack. Pour 2 cups chicken stock in bottom of pan. Bake 1 1/2 hours.
In a small saucepan, combine jelly, mustard, soy sauce and water. Cook over low heat 3 minutes or until smooth, stirring with a whisk. Bake chicken 30 minutes longer or until a meat thermometer inserted in thigh registers 170, basting occasionally with apple jelly mixture. Remove from oven. Place chicken on a serving platter. Reserve pan drippings.
Skim fat from pan drippings. Place pan drippings in a 2-cup measuring cup; add enough of the remaining stock to equal 2 cups. In a medium saucepan, combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, flour and poultry seasoning. Whisk in stock mixture; bring to a boil over medium-high heat. Cook 2 minutes or until thickened and bubbly. Garnish chicken with fresh thyme and apple slices if desired. Serve chicken with gravy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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