Sunday, February 6, 2011

Herb and Apple Glazed Roasted Chicken

Whole chickens go on sale quite frequently at the grocery store where I shop. I can get them for very cheap! When this happens, I stock up. This chicken recipe is so good--very moist and flavorful. It feeds a family of four very nicely. If you have a larger family, you may need to make 2.

1 (6 lb) whole chicken, giblets removed
1 Tbsp butter, softened
1 Tbsp chopped fresh thyme
1/2 tsp lemon zest
1 1/4 tsp salt, divided
1 1/4 tsp ground black pepper, divided
1 small apple, quartered
1 small onion, quartered
3 Cups unsalted chicken stock, divided
1/3 cup apple jelly
1 tsp spicy brown mustard
2 tsp low-sodium soy sauce
1 tsp water
3 Tbsp all-purpose flour
1/4 tsp poultry seasoning (I didn't have this, so I just added a little all purpose seasoning I had)

*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 tsp salt and 1/2 tsp 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 tsp salt and 1/2 tsp 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 1 cup chicken stock to equal 2 cups. In a medium saucepan, combine remaining 1/4 tsp salt, remaining 1/4 tsp 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. Serve chicken with gravy.

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