Virtue Cider Michigan Apple And Sage Roasted Chicken Recipes

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APPLE SAGE ROASTED CHICKEN



Apple Sage Roasted Chicken image

Enjoy this aromatic roasted chicken stuffed with apple for a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 4

Number Of Ingredients 8

1 medium Gala apple, cored
1 whole chicken (3 to 4 lb)
3 tablespoons butter or margarine, softened
3 tablespoons chopped fresh sage leaves
1 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup apple cider
Fresh sage sprigs, if desired

Steps:

  • Heat oven to 425°F. Cut apple into wedges; place in cavity of chicken.
  • In small bowl, mix butter, chopped sage, salt and pepper. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breasts using fingers, being careful not to tear or puncture skin. Rub half of sage butter under skin to cover chicken breasts; replace skin. Rub remaining sage butter on outside of chicken breasts and thighs. Fold wings of chicken under back. Tie or skewer drumsticks together. On rack in shallow roasting pan or 13x9-inch pan fitted with rack, place chicken, breast side down. Cover loosely with foil. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Roast 25 minutes. Meanwhile, in 1-quart saucepan, heat cider to boiling over medium-high heat. Boil 6 to 8 minutes or until cider is reduced to 2 tablespoons.
  • Uncover and carefully turn chicken breast side up. Roast 45 minutes longer, basting with cider reduction every 15 minutes, until thermometer reads at least 165°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 minutes for easiest carving. Garnish with sage sprigs.

Nutrition Facts : Calories 362, Carbohydrate 15 g, Fat 1 1/2, Fiber 1 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 693 mg

APPLE CIDER-RANCH ROASTED CHICKEN



Apple Cider-Ranch Roasted Chicken image

I was experimenting with beer can chicken without the beer. This turned out great and it's very easy to make!

Provided by Kathy

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Whole

Time 1h10m

Yield 6

Number Of Ingredients 12

1 (3 pound) whole chicken
½ cup dry ranch dressing mix
2 tablespoons granulated garlic
2 tablespoons poultry seasoning
1 tablespoon ground paprika
1 tablespoon cayenne pepper
2 tablespoons olive oil, or as needed
⅔ cup apple cider, divided
1 medium onion, cut into wedges
1 tablespoon minced garlic
⅓ cup apple cider
1 tablespoon dry ranch dressing mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Rinse chicken and remove insides; dry off with a paper towel.
  • Combine ranch dressing mix, granulated garlic, poultry seasoning, paprika, and cayenne for rub in a bowl.
  • Rub chicken with oil. Put 1/3 cup apple cider, onion wedges, and fresh garlic inside the chicken, using onions to block the opening. Sprinkle rub all over using a teaspoon; be sure to coat legs and under wings.
  • Place chicken on a stand-up roasting rack and set into a deep baking dish. Pour in remaining apple cider and ranch dressing mix.
  • Roast in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven, cover tightly with foil, and let sit for 10 minutes before serving.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 14.3 g, Cholesterol 96.9 mg, Fat 22 g, Fiber 1.4 g, Protein 31.7 g, SaturatedFat 5.5 g, Sodium 508.6 mg, Sugar 6.5 g

CIDER-BRINED GRILL-ROASTED CHICKEN WITH GRILLED APPLES AND SAGE



Cider-Brined Grill-Roasted Chicken With Grilled Apples and Sage image

Adapted from "Williams-Sonoma New Flavors for Chicken", by Rick Rodgers (Oxmoor House, 2008).

Provided by zeldaz51

Categories     Chicken

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 (12 fluid ounce) bottle hard apple cider
1/2 cup table salt
2 tablespoons chopped fresh sage
2 teaspoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 teaspoon peppercorn
1 bay leaf
6 1/2 cups ice water
1 whole chicken, about 4 lb
1 cup wood chips (apple-wood or hickory)
canola oil, for grilling plus 2 tsp
2 golden delicious apples (we used local Romes instead)
1 tablespoon unsalted butter, at room temperature
kosher salt & freshly ground black pepper, to taste

Steps:

  • Brine the bird: In a small nonreactive saucepan over medium heat, combine the cider, table salt, the 2 Tbs. chopped sage, the rosemary, peppercorns and bay leaf and bring to a boil, stirring to dissolve the salt. Pour the brine mixture into a large, deep nonreactive bowl and let cool slightly. Stir in the ice water. Add the chicken, submerging it completely. Cover and refrigerate for at least 4 to 6 hours.
  • Soak the wood chips in cold water to cover for at least 30 minutes or up to 2 hours. Drain the wood chips before using.
  • Prepare a grill for indirect grilling over high heat. Sprinkle the drained wood chips over the coals or use a wood-chip smoker box on the gas grill. Replace the grill grate and lightly oil it.
  • Remove the chicken from the brine and discard the brine. Place the chicken, breast side up, on the cool side of the grill. Cover the grill and cook the chicken until an instant-read thermometer inserted in the thickest part of the breast, away from the bone, registers 160°F, about 1 1/4 hours. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes before carving it. Grill the apples while the bird rests.
  • Peel and core the apples and quarter each apple lengthwise. Toss the apples with the 2 teaspoons oil to coat. Place the apples on the hot side of the grill and cook, turning occasionally, until seared with grill marks on all sides and tender-crisp, about 5 to 10 minutes. Transfer to a warmed serving bowl. Add the 2 teaspoons chopped sage and the butter to the apples and toss to coat. Season with kosher salt and pepper.
  • Arrange the apples on the platter around the chicken. Carve the chicken and serve immediately. Serves 4.

Nutrition Facts : Calories 801.5, Fat 56.2, SaturatedFat 17.1, Cholesterol 251.4, Sodium 14402.7, Carbohydrate 14, Fiber 3, Sugar 9.5, Protein 57.8

VIRTUE CIDER MICHIGAN APPLE AND SAGE ROASTED CHICKEN



Virtue Cider Michigan Apple and Sage Roasted Chicken image

Categories     Apple     Chicken     Poultry     Vegetable     Cocktail Party     Fall     Father's Day     Halloween     Potluck     Thanksgiving     Winter     Dinner     Lunch     Roast     Healthy     Quick & Easy     Organic

Number Of Ingredients 10

4 pounds Roasting Chicken, Raw
4 tablespoons Unsalted Butter
1 1/2 tablespoons Fresh Sage, Minced
4 Garlic Cloves, Smashed
1 Apple, Cored and Wedged
1 Onion, Quartered
1 stalk Celery, Roughly Chopped
1 can Virtue Cider Michigan Apple
1/2 tablespoon Salt
1 teaspoon Black Pepper

Steps:

  • Preheat oven to 450 degrees F
  • Combine butter and sage in a small saucepan over medium heat until butter is melted
  • Rinse the chicken and remove giblets, trim excess fat and dry completely
  • Place chicken in roasting pan, season with salt and pepper; brush all over with melted sage butter (including cavity)
  • Stuff cavity with apple, smashed garlic, onion and celery. Tie chicken with twine to close the cavity
  • Add 1 can of Virtue Cider Michigan Apple to the base of the roasting pan and place in oven
  • Roast for 1 hour, basting with butter, natural juices and cider every 15 minutes
  • Remove the chicken from oven after reaching 160 degrees F, rest in the pan for 7-10 minutes, gently covered with aluminum foil

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