How To Make A Chicken Taste Like Thanksgiving Turkey
Every wonder how to transform a regular chicken into a Thankgiving worthy feast? Try this recipe from World Cuisine Today Magazine.
Find More Holiday Friendly Recipes at: worldcuisinetodaymagazine.com
One 4 to 5 pound stewing hen preservative free
Two sweet apples
One half cup apple juice
Three large yellow onions
Eight Tablespoons melted unsalted butter
Two cups flat leaf parsley minced
Four Tablespoons minced thyme
Four Tablespoons minced rosemary
Four Tablespoons minced oregano
Four Tablespoons minced fresh sage
Five cups organic chicken broth or vegetable broth
Three large garlic cloves minced
1/2 cup apple juice
Two to three tablespoons apple brandy
1/4 cup cream
Spices: Two Tablespoons sweet paprika, Two tablespoons Kosher salt, two teaspoons white pepper, one tablespoon ground cardamom, one teaspoon sweet ground cinnamon, 1/4 teaspoon ground nutmeg
Gravy herbs and spices: 1 t white pepper, 1 t kosher salt, 1 t sweet paprika,
1) Melt the butter in a small sauce pan and set to the side. Wash and pat dry the stewing hen. Squeeze the exterior and interior of the bird with the juice of one lemon. Scatter with two cloves of the minced garlic. Paint outside and inside liberally with the melted butter. Place one cup of the broth in a buttered roasting dish or a large oven safe Lasagna pan. Sprinkle the exterior and interior of the bird with half of the dry spices mixed with half of the minced herbs. Paint the bird an additional time with the butter.
2) Preheat your oven to 375 degrees F.
3) Inside the bird place one cored and cut into eights onion and one cored and cut into eighths apple. Before adding sprinkle with one teaspoon sugar and one teaspoon sweet ground cinnamon.
4) Cut the remaining apple and onion into eighths and sprinkle with one teaspoon granulated sugar mixed with one teaspoon sweet ground cinnamon. Place in the bottom of the greased pan with the cup of broth.
5) Add the bird to the oven, uncovered on the middle rack. Baste the outside of the bird, especially the breast meat with 1/4 cup of the apple juice. Bake uncovered for 1/2 hour. Tent the bird with foil. Each half hour thereafter, baste with the melted butter and tent. Bake basting and covered for one hour and twenty minutes. Take the temperature of the thigh for removal time. If necessary add a bit more broth or water to the bottom of the pan to prevent any burning of the vegetables.
6) Let rest for 15 minutes before carving and plating with the apples and onions as garnish if desired, or discard.
Serve with mashed potatoes, or stuffing, gravy and steamed vegetable. Also excellent with cranberry sauce or sweet potatoes. Gravy method is below.
While your bird is in the oven, prepare your gravy.
1) In a large saucepan with a lid, boil the four cups of broth and 1/4 cup apple juice. Add one cup of minced parsley and one tablespoon of thyme, as well as one tablespoon of sage both minced. Add two minced garlic cloves and one minced yellow onion. Simmer with the lid opened slightly for fifteen minutes. Add one teaspoon white pepper, one teaspoon Kosher salt, one teaspoon sweet paprika and 1/4 teaspoon nutmeg.
2) In a separate small pan, melt three tablespoons of sweet butter and three tablespoons of flour to make a golden roux. Add one cup of the boiling stock and thoroughly whisk, straining out any lumps. Quickly add back to the gravy stirring constantly. Stir in the apple brandy and remove from the heat. Swirl in the cream and heat but not to boiling. Serve separately in a gravy boat.
World Cuisine Today Magazine
November 18, 2020
By: Sarah J Hall
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