Oven Roasted Chicken
Serving Size / Yield
- 1 cup apple cider vinegar
- 1 cup apple jelly
- 1 teaspoon apple pie spice
- 15 pound whole roasting chicken
- 6 cored small tart baking apples
- 1/2 tsp. freshly ground black pepper
- 3 thinly sliced green onions
- 1/4 cup beef stock
- 1 tsp. minced fresh rosemary
- 1/2 square of chopped bittersweet chocolate
- 1 tbs. minced shallot
- 1/4 cup port wine
- 1 tbs. balsamic vinegar
- 1 tsp. oil
Start with the glaze by stirring together vinegar and jelly in a saucepan on medium heat.
Let the mixture boil gently for about 20 minutes, or until glaze is syrupy in texture and about a cup is left.
Remove from heat and add in apple spice. Set half aside for later.
Preheat oven to 325. Prepare chicken and place on a baking pan.
Sprinkle salt over chicken and back for 1 hour and 15 minutes.
Place apples around the pan.
Cover with one part of the glaze. Season with pepper.
Bake for an hour and 15 minutes or until juices run clear.
Cover with the remaining glaze.
While Chicken is baking, make a chocolate sauce to go with it.
In a skillet, turn the heat on low or to a simmer, add a one teaspoon of oil and stir in minced shallot.
Cook for about a minute, then add in port wine and balsamic vinegar.
Cook for about 2 to 3 minutes, the mixture should have the consistency chocolate syrup.
Add in beef stock and rosemary and continue to simmer.
Whisk in chocolate until melted.
You can serve the sauce over chicken or as a condiment on the side.