Free Recipe Friday – Baked Chicken and Apples
Our April celebration of “Free Recipe Fridays” continues with another fantastic entry from The Homestyle Amish Kitchen Cookbook by Georgia Varozza. Popular Food Network star Rachael Ray’s magazine, Every Day with Rachael Ray, gave a shout-out last month to this particular recipe, telling readers to “serve this”! We couldn’t agree more.
Baked Chicken and Apples
1 whole chicken
2 apples, peeled, seeded, and quartered
1 onion, quartered
salt
pepper
1 tsp. parsley
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
½ 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 degrees for approximately 1 ½ hours, or until a meat thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 180 degrees.
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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This posting is great…
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