Roast Chicken with Apple stuffing and Cider Sauce

[Doug]

Roast Chicken with Apple Stuffing and Cider Sauce

Prep 15 min, Cook: 1:20.

For 4 Servings:

* 1 3 1/2 - 4 pound whole chicken
* 1 tsp. salt
* 3/4 tsp. black pepper
* 1 Tbs. butter
* 1 apple, peeled, cored and finely diced
* 1 onion, 1/2 finely dinced and 1/2 reserved
* 2 Tbs. fresh tarragon, chopped
* 1/2 cup dry breadcrumbs
* 1/4 cup apple cider
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 2 Tbs. flour
* 1/2 cup apple cider
* 1/2 cup fat-free reduced-sodium chicken broth
* 1 Tbs. fresh tarragon, chopped
* 1 Tbs. apple cider vinegar

Cooking Instructions:
Make stuffing by melting butter in non-stick skillet over
medium heat. Place apple pieces in skillet; sauté. Add onion diced
pieces; sauté 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 400degreesF. 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.

This recipe serves 4 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 4 only.

Nutritional Information:
Per serving: calories 877, fat 57.0g, 59% calories from fat,
cholesterol 252mg, protein 60.9g, carbohydrates 27.2g, fiber 2.2g, sugar
12.3g, sodium 593mg, diet points 22.4.