Ready in 45 minutes
A Fantastic and Flavorful Meal, Perfect for the Next Get-Together
Make stuffing by melting butter in non-stick skillet over medium heat. Place apple pieces in skillet; saut. Add onion diced pieces; saut until softened, about 3 minutes. Remove from heat. Stir in tarragon, breadcrumbs and apple cider. Add salt and pepper; stir. Set aside. Preheat oven to 400F.
Loosen skin on breasts and thighs of chicken by sliding fingers under skin. Push stuffing under skin, distributing evenly. Tie legs with six inch piece of butcher twine. Sprinkle 1 teaspoon salt and 3/4 teaspoon black pepper on inside and outside of chicken. Place onion half inside the cavity of chicken. Place chicken in roasting pan; bake for 1 hour.
To make sauce, transfer chicken from roasting pan to cutting board. Pour pan drippings into sauce pan, scraping bits from bottom of pan. Whisk in flour. Warm over medium heat. Gradually whisk in apple cider and chicken broth. Bring to simmer; cook over very low heat for 3 minutes. Stir in tarragon and apple cider vinegar.
Carve chicken; arrange on serving plate. Pour sauce into pitcher and pass separately.
Republished with Permission, National Chicken Council
cathy.olson 3y agovery nice flavor
Ammunro 4y agoMoist, flavorful, delicious! This recipe is a keeper. I don't usually like stuffing either but this was amazing. I made two chickens this way last weekend when I had a big group over for dinner. A big hit! I heeded the other reviewers note and made extra stuffing.
markschlesinger 6y agoVery Good, might want more stuffing on the side
georgeross 9y agoGreat meal - It was a big hit! Thank you...................
tyson 11y agoRepublished with Permission, National Chicken Council [I posted this recipe.]