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Recipe for Roasted Chicken and Gravy

User Rating 5 Star Rating (1 Review)

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Roast Chicken Stuffed with Apple and Gravy

Roast Chicken Stuffed with Apple

J.McGavin

German goose and chicken roasts are often stuffed with quartered apples which then are eaten as a garnish. Here it is taken a step further and chopped apple is mixed with walnuts and onions for a delightful side dish. The chicken is basted with whiskey towards the end to flavor the skin.

Makes 4 - 6 servings of roast chicken.

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Ingredients:

  • 1 whole chicken
  • 1 apple, peeled and chopped
  • 1/4 c. walnut halves
  • 1/4 c. raisins
  • 1 T. dried onion flakes
  • 1/2 tsp. dried, rubbed marjoram (or substitute poultry seasoning)
  • 1/2 tsp. dried, rubbed thyme (or substitute poultry seasoning)
  • 1/4 tsp. salt
  • Freshly ground pepper
  • 1 oz. whiskey or brandy
  • Apple juice concentrate

Preparation:

Note: Many supermarket chickens are now injected with broth, which keeps them moister when cooked. These chickens don't need much added salt, either. If you have a fresh chicken or one that has not been injected with broth, you may want to lay strips of bacon over the chicken while it roasts.

Remove giblets from chicken, rinse and let drain. Pat dry. Use giblets for other purpose.

Heat oven to 450°F.

Chop apples and walnuts small, toss with raisins and seasonings. Rub inside of bird with pepper and stuff the mixture into the cavity.

Spray roasting rack with cooking spray and line tray with foil, if you wish. Lay bird on roasting rack, breast side down.

Place chicken (on pan) in the middle of the oven and roast for 15 minutes. Turn oven down to 325°F and roast for 30 minutes. Turn bird over and roast for 50-60 minutes more, or until internal temperature reaches 175°F. Use foil for a tent if bird is browning too fast.

In the last 15 minutes remove foil tent and baste chicken with whiskey once or twice.

Remove chicken from oven, cover with foil and let it rest for 10 minutes.

Mix 1 tablespoon cornstarch with 2 tablespoons of water to make a paste. Make gravy by mixing the pan drippings in a saucepan with the paste and bringing to a simmer, stirring constantly. Season to taste with 2 teaspoons of apple juice concentrate and pepper.

Remove stuffing from bird and place in separate bowl. Carve chicken or cut into quarters with shears.

User Reviews

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 5 out of 5
Chicken alternative.., Member MaikD

When I grew up, we usually had chicken made at a takeaway restaurant group called ""Wienerwald"" (Vienna's Forest) which was then famous for their grilled chicken. I guess most (older) germans still think fondly of them. That's one of the reasons, why I prefer to cook my chicken in the oven ""standing up"" on a chicken roaster, without a filling. 'Cause I live in a small town, surrounded by lots of farmland, I'm also lucky to get my chickens directly from a farmer, where they are raised running free in small groups. Makes an enormous difference in taste to those factory chickens sold in most modern supermarkets ^^ Preparation is easy: Wash and dry chicken. Salt and pepper to the inside, then put it on chicken roaster. Now comes the tricky part: on the upper side, loosen the skin a bit, so you can insert about half a tablespoon of butter right between the skin and the (breast) meat. Prepare a mixture of 2 tablespoons of oil, salt, pepper, a tablespoon lemon juice and some dried and ground red pepper and apply it to the outside of the chicken. Preheat oven to 360° F. Put chicken in the oven for about 60 minutes. About every 15 minutes use a spoon to moisten the chicken with the juice assembled in the roaster. The meat thermometer should show about 160° F when the chicken is done.. There should be some fat and beneath it some brothlike juice in the roaster. Seperate these. All that's left now is a baguette to dip in the juice while munching the chicken ^^ Oh, and You can use the chicken fat as a base for a pasta sauce ;) Just heat and sauté some chopped onions and garlic in it, then put the cooked pasta in it and mix.

2 out of 4 people found this helpful.

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