Here’s a great recipe for a nice autumn Sunday! I usually serve it with some sort of salad but if you want a simpler meal, just add some carrots or root vegetables to the bottom of the roaster and serve them. If you have Römertopf clay roaster use it. It’s great for keeping it nice and moist. If you don’t have one, don’t worry. Any roaster with a lid will work great.
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Cider Roasted Chicken
INGREDIENTS:
- 1 each Chicken about 5 Pounds, trimmed of excess fat, innards removed and reserved
- 1 each Spanish Onion, peeled and cut into chunks
- 2 each Shallots, peeled and cut in half
- 4 each Garlic Cloves, peeled and left whole
- 1 pound Small New Potatoes or Yukon Gold, washed and left whole
- 12 ounces Apple Cider
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 each Bay Leaves
- 1 tablespoon Kosher Salt
- 1 teaspoon Fresh Ground Black Pepper
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Corn Starch
- 2 tablespoons Water
METHOD:
1. If using a clay cooker, soak it for 15 – 20 minutes.
2. Place all of the ingredients except the chicken, salt, pepper, corn starch, and water in the bottom of the roaster.
3. Salt and pepper the chicken. Place the chicken, breast side up on top of the vegetables.
4. Put a lid on the roaster and place in a cold oven. Set the oven to 400º.
5. After an hour and a half remove the chicken. Using a baster, remove the liquid from the roaster and place into a small saucepan.
6. Return the chicken to the oven without the lid for another half of an hour.
7. Meanwhile, remove as much of the fat that has risen in the saucepan as possible. Heat the liquid on the stove on medium heat.
8. Check the the temperature of the chicken at the thigh using an instant read thermometer. It should read 155º.
9. Take the corn starch and mix in the water. Use a small whisk to ensure no lumps are present.
10. Add this mixture to the sauce on the stove, stirring continuously. Taste and adjust with salt and pepper if necessary.
11. Carve the chicken and serve with the sauce and the vegetables.
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