Autumn is apple time, and our trees are laden with gorgeous fruit — apples that are being turned into applesauce, apple crisp, apple fritters and all things apple! This is the time to have fun with them when they are so plentiful and at their best.
Last week we decided to give our chicken meal of the week an autumn touch by incorporating some apples into it and we were quite pleased with what resulted…..our Savory Roasted Apple Bourbon Bird. All we did was rub our chicken all over inside and out with a great mixture of tasty spices and herbs, stuffed it with some apple and yam quarters and a few shallots and roasted it as usual but basted it with our unusual cider bourbon glaze giving it a beautiful rich finish that was breathtaking to behold and luscious to taste. It is really worth trying and equally as good with a pork roast.
Savory Roasted Apple Bourbon Bird
- Combine fresh garlic, onion salt, 2 tablespoons minced fresh thyme, cracked pepper.
- Rub well into chicken all over inside and out.
- Quarter a large apple, 6 shallots and stuff into cavity along with a handful of fresh thyme and a stalk of celery.
- Heat oven to 425 degrees Fahrenheit.
- Roast the chicken in the oven for 45 minutes to 1 hour.
- Reduce the temperature to 375 degrees Fahrenheit and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees Fahrenheit, about 30 minutes to 45 minutes more.
- Baste chicken with glaze about every 5 minutes for final 15 minutes of cooking.
- Reduce the apple juice down to about ¾ cup then add the rest of the ingredients.
- Heat the mixture until dissolved then add 1 cup bourbon and let boil for about 5 minutes or until mixture reduces to about 1 cup of liquid.
- Baste chicken with glaze about every 5 or 10 minutes for final 30 minutes of cooking.
- **Add 3 quartered apples, 2 yams cut to size of apples, and a dozen shallots to roasting pan stirring from time to time until all are tender.
- Remove and hold when done.