Subj : BH&G 2441
To   : ALL
From : DAVE DRUM
Date : Sun Apr 18 2021 11:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Chicken w/Apples, Fennel & Italian Beer Sauce
 Categories: Poultry, Fruits, Beer, Herbs, Potatoes
      Yield: 6 Servings
 
  3 1/2 lb Whole broiler-fryer chicken
      2 tb Butter, melted
           Salt & ground black pepper
      1 lg Bulb fennel; stalks removed,
           - in wedges, cored (leave
           - enough core so wedges stay
           - intact)
      6    Baby Yukon Gold potatoesl
           - scrubbed, halved (10 to 12
           - oz total)
      8 oz Cipollini (Italian flat
           - onions); peeled
      2 tb Olive oil
      1 ts Dried basil; crushed
    3/4 c  Italian pale lager
      3 sm Firm cooking apples; cored,
           - halved
      1 c  Chicken broth
      2 tb Butter
      2 tb All-purpose flour
 
  Set oven @ 375ºF/190ºC.
  
  Rinse the inside of chicken; pat dry with paper towels.
  Skewer neck skin of chicken to back; tie legs to tail.
  Twist wing tips under back. Brush chicken with the 2
  tablespoons melted butter; sprinkle with salt and pepper.
  Place chicken, breast side down, on a rack in a shallow
  roasting pan. Roast chicken for 40 minutes.
  
  Meanwhile, in medium bowl combine fennel, potatoes, and
  onions. Drizzle with oil; toss to coat. Sprinkle with
  basil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  
  Turn chicken breast side up. Baste chicken with a
  tablespoon or so of the lager. Arrange the vegetables
  around chicken in roasting pan. Roast for 25 minutes. Toss
  apples with the vegetable mixture; snip string between
  chicken legs. Roast for 20 to 30 minutes more or until
  drumsticks move easily in sockets and chicken juices run
  clear* (185 degrees F in inside thigh muscle) and potatoes
  are tender. Transfer chicken and apple-vegetable mixture
  to serving platter; cover. Let stand for 10 minutes before
  carving.
  
  Meanwhile, place roasting pan on burner over medium-high
  heat. Carefully add the remaining lager (beer will foam)
  and the chicken broth to pan. Cook and stir for 1 minute,
  using a wooden spoon to scrape up any browned bits from
  bottom of roasting pan. In a medium saucepan melt 2
  tablespoons butter; stir in flour. Pour liquid from
  roasting pan into saucepan. Cook and stir over medium heat
  until thickened and bubbly; cook and stir for 1 minute
  more. Season to taste with salt and pepper. Serve sauce
  with chicken and apple-vegetable mixture.
  
  FROM THE TEST KITCHEN: If chicken is done before potatoes
  are tender, carefully transfer bird to a platter. Cover
  and keep warm while vegetables continue to roast.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The county fair circuit is desperate for outlandish new fried foods.
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