This was the first meal we prepared that utilized some of the cool features of our new range, namely the two ovens and the built in meat thermometer. The apples and yams make this a great seasonal meal that will usher in the fall with all of its best flavours.
The combination of apples and cider in the roasting pan make for a moist, flavour-rich chicken that is hard to top. Once again the Best of Chef at Home has delivered a recipe that didn’t disappoint. While many people are intimidated by the idea of roasting a whole chicken, the instructions in this recipe are easy to follow and you will soon find that the task is much easier than you expected. The leftover carcass would be perfect for making your own Chicken Noodle Soup or you could make the simple chicken stock suggested by Michael Smith in the recipe below.
The yams were a simple, but delightful side dish. The subtle sweetness of the yams combined perfectly with the maple syrup glaze. Along with the simple and savoury steamed green beans, this sweeter side dish was a fantastic accompaniment for the sweet-tart apple chicken.
This combination of recipes makes for a nice family meal on a Sunday evening. It is easy to throw together, but does take a while to cook. The good news is that once it’s in the oven, all you have to do is set the time and forget about it. The yams and apples are soft enough for even young children to enjoy and the chicken is moist and easy to chew if cut into small pieces. Everyone can enjoy it with ease.
If you want to try it yourself. . .
Apple Roast Chicken (source: The Best of Chef at Home by Chef Michael Smith)
4 local apples, quartered and cored
2 onions, peeled and cut into large chunks
1 whole head of garlic cloves, peeled
1 or 2 sprigs of fresh rosemary
a sprinkle or two of sea salt and freshly ground black pepper
1/2 cup of apple cider
one 4lb. roasting chicken
2 green onions, thinly sliced
- Preheat your oven to 350°F.
- Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken.
- Season chicken well with salt and pepper and rest it on top of the apple mixture. Pour in the cider. Roast chicken until a meat thermometer inserted in the thickest part of one of the thighs reads 180°F, about 20 minutes per pound.
- As soon as the chicken is cool enough to handle, and without removing it from the pan, slice and pull the meat from the carcass and toss with the apple pan stew. Remove the carcass. Sprinkle with sliced green onion and serve directly out of pan.
- Freestyle variation: Any choice of apple will work well. For an upscale presentation, you may also slice the chicken and arrange it on a serving platter with the apple pan sauce served on the side. For an easy chicken broth, the chicken carcass can be tossed in a small stock pot with an onion, celery, carrot and bay leaf, covered with water and simmered for 1-2 hours.
Makes 4-6 servings.
Maple-Glazed Yams (source: Epicurious; original recipe)