Cider Roasted Chicken
4 tablespoons unsalted butter, softened (divided)
1 tablespoon oil
2 leeks, cleaned, whites coarse chopped
2 medium carrots, sliced 1/2" thick
1 granny smith apple, unpeeled, cut 1/2" -- dice and steam
1 whole granny smith apple, unpeeled
4 1/2 pounds roasting chicken
1/2 tablespoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried sage leaves, crumbled
2 cups chicken broth
1 1/4 cups cider
Preheat oven to 375ºF. Heat 1 tbl. butter and oil in large heavy
flameproof roasting pan over medium high heat. When hot, add leeks
and carrots and saute, stirring constantly, until just softened,
about 5 minutes. Add diced apple and cook, stirring, for 1 minute
more, then remove from heat. Remove giblets and neck from cavity of
chicken; discard. Rinse chicken well and pat dry. Combine 1/2 tsp.
salt, 1/4 tsp. pepper and dried sage; rub mixture in cavity.
Place whole apple inside cavity. Rub chicken with 1 tbl. softened
butter. Set chicken on top of vegetable mixture in roasting pan.
Combine broth and cider in bowl and pour 1/3 cup over chicken. Roast
chicken for 1 3/4 to 2 hours, basting every 30 minutes with 1/3 cup
cider mixture and brush with 1/2 tbl. of softened butter. Chicken is
done when juices run clear when flesh is pierced with a knife and
when thermometer inserted in thigh registers 175ºF to 180?F. When
done, remove chicken to warm serving platter and cover loosely with
Place roasting pan with veggies and juices over medium heat. Add
remaining cider mixture. Whisk well to scrape any brown particles in
pan into liquid. Remove pan from heat and strain out vegetables.
Return liquid to pan, then puree veggies in food processor or
blender, and return to pan. Continue to cook sauce, stirring
constantly, until it reduces slightly, 3-4 minutes. Swirl in any
remaining softened butter. Taste and season with salt and pepper as
needed. To serve, cut chicken into serving pieces and arrange on
serving plate. Top with sauce.