Free Recipe Friday – Baked Chicken and Apples

Hello, Amish Readers! Here is today’s selection from Georgia Varozza’s The Homestyle Amish Kitchen Cookbook.

Baked Chicken and Apples

1 whole chicken
2 apples, peeled, seeded, and quartered
1 onion, quartered
1 tsp. parsley
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
1/2 tsp. oregano
2 cups hot water
cooked rice

Clean and place the chicken in a deep roaster or casserole dish. Fill the cavity with apples and onion. Sprinkle the salt and pepper and spices around and on top of the chicken. Pour 2 cups hot water into the roasting pan and loosely cover chicken with foil.

Bake at 350 for approximately 1 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 180.

The broth will be rich and have a greenish tint. If you think there isn’t enough broth for serving, you can add a little more boiling water or broth. To serve, slice the chicken and place on top of the cooked rice on individual plates with deep sides (to hold the broth). Place some of the onion and apple on the side and spoon broth over everything.

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