mynatalie's Notes:
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1
whole chicken appr. 4-5 lbs
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1
small onion, peeled and quartered
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1
small apple, cored and quartered
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1/2 teaspoon
salt
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1 teaspoon
marjoram
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1 teaspoon
caraway seeds
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1/2 cup
chicken broth
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2 tablespoons
butter
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Preheat oven to 425 degrees
Ask the hotline about this step!Combine salt, marjoram, and caraway seeds in a small bowl.
Ask the hotline about this step!Rub chicken with spice mixture inside and out and stuff cavity with apple and onion.
Ask the hotline about this step!Place chicken in a roasting pan breast up and poke several holes in skin.
Ask the hotline about this step!Place chicken in oven and roast for 10 minutes. After 10 minutes, reduce oven temperature to 375 degrees and continue to roast chicken another 40-55 minutes or until done (depending on size of chicken).
Ask the hotline about this step!Remove chicken from oven and transfer to a platter letting juices from chicken cavity drip back into roasting pan. Pull onion and apple out of cavity and place in roasting pan along with pan drippings.
Ask the hotline about this step!Heat pan drippings in roasting pan on stove burner set to medium high heat. Add 1/2 cup of chicken broth (along with any juices on chicken platter) and scrape up browned bits on bottom of roasting pan. With the back of a spoon press on apple and onion pieces to mash slightly.
Ask the hotline about this step!Continue to heat until juices are reduced by half. Transfer all contents of roasting pan to a fine mesh sieve and press on solids reserving juices. Put reserved juices in a small sauce pan and return to heat. Once juices are bubbling remove from heat and whisk in butter one tablespoon at a time. Season to taste with pepper if desired.
Ask the hotline about this step!Carve chicken and serve with roasted winter vegetables drizzling chicken with gravy.
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