Servings:
|
about
scaling
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Cook Time: |
3 hours |
Prep Time: |
30 minutes |
Cook Method: |
baked |
Cook Temp: |
300 degrees F |
| |
| |
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Perfect for a weekend dinner, this golden, juicy chicken will satisfy adults and children alike. May be frozen.
1 (6-to-7-lb.) whole roasting chicken
1 G ranny Smith apple, quartered, plus
additional slices for optional garnish
1 onion, peeled and quartered
1 T bsp. Inspirations Chicago Steakhouse Rub
1/2 cup Inspirations Red Pepper Jelly
1/2 cup Inspirations Sweet Apple Grilling Sauce
Stove Top Apple Dressing
2 T bsp. unsalted butter
1 small onion, finely chopped
1 tart apple, such as Granny Smith, peeled,
cored, and finely chopped
1 T bsp. Inspirations Red Pepper Jelly
1 (14.5-oz.) can low-sodium chicken broth
1 (6-oz.) box low-sodium chicken stuffing mix
Optional Garnishes
Sliced apples and lemons
Sprigs of rosemary
1. Preheat oven to 400°F. Prepare chicken. Place apple and onion quarters into center of a roasting pan in an even layer.
2. Rinse chicken inside and out and pat dry with paper towels. Set chicken, breast side up, onto apples and onions. Tuck wings underneath chicken. Season skin and cavity of chicken with rub. Place in oven and reduce heat to 300°F. Roast for 3 to 3¼ hours.
3. Make glaze. Combine jelly and grilling sauce in a medium bowl. Microwave for 1 minute. Whisk until evenly blended. Set aside.
4. After 1 hour of roasting, slowly pour ½ cup glaze onto hicken. Use a pastry brush to coat legs and wings with glaze. Continue
to roast for another 2 hours, basting with chicken juices every hour. Chicken is done when thickest part of thigh registers 180°F
on an instant-read thermometer.
5. Let chicken rest, tented with foil, for 15 minutes before carving.
6. Use apples and onions and any juices that have accumulated in bottom of roasting pan to make a sauce with remaining glaze.
Pour apples, onions, and juices through a sieve to remove any solids. Let rest for a few minutes so fat will separate, then skim off fat and discard. Stir remaining glaze into skimmed juices.
7. While chicken rests, prepare dressing. Heat butter in a large saucepan over medium-high heat. When hot, add onion and apple and cook, stirring occasionally, until softened, about 5 minutes.
8. Add pepper jelly and broth. Bring to a boil. Add stuffing mix. Cover and remove from heat. Let stand 5 minutes. Stir well.
9. To serve, carve chicken (see Technique, page 8) and arrange on a platter with lemon and apple slices and rosemary sprigs, if desired, with dressing in a serving bowl. Serve sauce on the side in a gravy boat.
Recipe courtesy of Hannaford fresh magazine March/April 09.
Nutrition Facts |
|
Serving Size
(756g
)
|
|
Servings Per Container
6
|
| Amount Per Serving |
| Calories 1761 |
Calories from Fat 1207 |
| |
% Daily Value * |
| Total Fat 134.2g |
210% |
| Saturated Fat 3g |
13% |
| Trans Fat 0g |
|
| Cholesterol 430mg |
143% |
| Sodium 668mg |
28% |
| Total Carbohydrate 31g |
10% |
| Dietary Fiber 2g |
10% |
| Sugars 25g |
|
| Protein 83g |
|
| Vitamin A 8% |
Vitamin C 8% |
| Calcium 1% |
Iron 7% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
7 lb |
Whole roasting chicken |
|
1 ea |
Granny Smith apple, quartered |
|
1 ea |
Large sweet yellow onion, peeled, quartered |
|
1 Tbs |
Hannaford Inspirations Chicago Steakhouse Marinade |
|
2 Tbs |
Unsalted butter |
|
1 ea |
Small onion, chopped |
|
1 ea |
Granny Smith apple, peeled, cored, finely chopped |
|
14 1/2 oz |
Canned chicken broth, low sod |
|
6 oz |
Stuffing, chicken, low sod, dry mix, svg |
|
9 Tbs |
Inspirations Red Pepper Jelly |
|
1/2 cup |
Inspirations Sweet Apple Grillilng Sauce |
|
