CRAVE: Make the most of in-season apples
photo by: National Chicken Council
Use this fall to try new recipes using apple varieties you can find at local farmers’ markets, organic food stores and grocers.
Roasted Chicken, Celery Root, Apples and Chestnuts With Apple Cider Pan Gravy
Yields 6 servings.
1 sprig marjoram
6 sprigs thyme
4 leaves sage
1⁄2 apple, cored and cut into chunks
1 whole chicken (5 to 6 pounds)
1 1⁄2 cups apple cider, divided
2 1⁄2 cups chicken stock, divided
1 medium celery root, peeled and cut into 1⁄2-inch pieces
1 firm sweet apple, quartered and cut in half crosswise (Fuji or Cameo are good choices)
1 teaspoon salt, divided
3⁄4 teaspoon freshly ground black pepper, divided
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh marjoram
8 jarred chestnuts, halved
1 tablespoon butter, softened
1 tablespoon flour
1. Preheat oven to 350 F.
2. Place marjoram and thyme sprigs, sage leaves, and chunked apples into cavity of chicken. Tie legs together, and place in roasting
pan. Pour 1⁄2 cup apple cider and 1 cup chicken stock around chicken, and roast for 1 hour. Remove and add 1 cup chicken stock. Return to oven and roast for an additional 10 minutes.
3. Meanwhile, combine celery root and sweet apple pieces in small bowl. Season with 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper, and mix well. Scatter vegetables around chicken in roasting pan. Sprinkle chopped herbs, remaining salt and remaining pepper over chicken. Add chestnuts. With large spoon, turn vegetables to coat in pan juices. Baste chicken.
4. Return to oven and continue roasting until chicken is done, checking doneness after 1 1⁄2 hours. Chicken is done when instant-read thermometer inserted in deepest part of thigh registers 180 F. On average, chicken takes 18 to 20 minutes per pound to cook, so for a 5- to 6-pound chicken, you’re looking at about 1 1⁄2 to 2 hours total roasting time. Don’t go by time; always check internal temperature.
5. While chicken is roasting, combine butter and flour in small bowl, and press mixture against side of bowl with back of spoon to combine well. Repeat pressing process until all flour is incorporated into butter, forming a paste or beurre manié. Set aside.
6. When chicken is done, remove from pan, and place on carving board. Cover with foil, and let cool slightly before carving.
7. Pierce vegetables with fork to check for doneness. If tender, remove vegetables from pan, and reserve. If not tender, return to oven and cook until they are.
8. Place roasting pan with juices on stovetop. Add remaining chicken stock and remaining apple cider, and bring to boil. Adding a little at a time, whisk in paste mixture until gravy is smooth and slightly thickened.
9. Arrange vegetables in serving bowl or on platter. Top with chicken pieces. Serve gravy to the side.
Apple Quick Bread
Recipe by Karen K. Will
Yields 2 loaves.
3 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1 1⁄2 cups milk
1 cup honey
1 tablespoon vanilla
2 cups peeled, finely diced Granny Smith apples, or other tart apple
1 cup finely chopped pecans
1. Preheat oven to 350 F. Grease two 9-by-5-inch loaf pans; set aside.
2. In medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
3. In large bowl, whisk together milk, honey, eggs and vanilla. Fold in dry ingredients until just blended. Stir in apples and pecans.
4. Divide batter evenly between prepared pans, and bake for about 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes; turn out on wire rack to cool completely. Store leftovers in plastic bag.
Yields 3 cups.
5 cups sliced Granny Smith apples
1⁄2 cup orange juice
2 to 3 teaspoons grated orange peel, to taste
1⁄3 to 1⁄2 cup sugar, to taste
1⁄4 teaspoon ground cinnamon
1. In 3-quart microwave-safe bowl, combine apples, orange juice and orange peel. Cover with plastic wrap, leaving vent hole; microwave on high for 12 minutes, or until apples are tender.
2. Stir in sugar and cinnamon, and mix well. Cover and let stand for 5 minutes.
NOTE: For smoother applesauce, puree cooked mixture in blender or food processor.