Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Calvados
Famous Authors (View All Authors)
Poultry - Chicken -  Chicken Calvados Post by :mchangamwe Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1494

Click below to download : Poultry - Chicken - Chicken Calvados (Format : PDF)

Poultry - Chicken - Chicken Calvados

Apples tucked inside and all around the chickens flavor the meat; a sauce made with Calvados (aged French apple brandy) is the finishing touch. Applejack, a domestic apple brandy, can be substituted but won't produce as smooth a flavor.

Chicken Calvados

2 young chickens (21/2 to 3 pounds each)
Salt and freshly ground pepper
1 1/2 cups unpeeled apple slices
2 onions, coarsely chopped
2 tablespoons unsalted butter, melted
1/4 cup apple juice
2 tablespoons olive oil
4 tablespoons apple brandy (preferably Calvados)
2 large red apples
2 tablespoons minced parsley, for garnish


Preheat oven to 350 degrees. Wash chickens and pat dry, reserving wing tips and giblets. Lightly salt and pepper cavities of chickens. Reserve half of the onions; stuff remaining onions and the apple slices into chickens. Close cavities with skewers or kitchen string. Rub salt and pepper into chickens.

Combine reserved onions with wing tips and giblets in saucepan; add water to cover. Bring to a simmer over high heat, skimming scum from the surface. Reduce heat; simmer 1 hour, uncovered (while chickens roast), then strain; reserve stock.

In a saucepan, combine butter, apple juice, oil and 2 tablespoons of the brandy; brush some of the mixture over chickens. Place chickens on a rack in a roasting pan. Roast 20 minutes; baste with remaining butter mixture and pan juices, then roast 20 minutes more.

Quarter and core large red apples. Slice quarters in half lengthwise; add to roasting pan. Continue roasting chickens, basting with pan juices occasionally. After 65 minutes total cooking time, check chickens for doneness; when done, remove from oven. Transfer apples to warm platter and chickens to cutting board to rest briefly.

To prepare sauce, pour off any fat in roasting pan; place pan over moderate heat. Add strained stock, scraping up any browned bits in pan. Add the remaining 2 tablespoons apple brandy. Turn heat to high; reduce liquid to 2/3 cup. Season with salt and pepper.

Discard apples and onions from cavities of chicken. Carve one of the chickens into quarters or smaller pieces; refrigerate. Carve second chicken for serving; arrange on platter with roasted apples. Spoon sauce over chicken and garnish with parsley before serving.

Yield: serves 6 to 8.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken Canneloni Poultry - Chicken Canneloni

Poultry - Chicken Canneloni
Chicken breasts, split Spicy mustard Italian spices Swiss cheese slices 4 tsp. olive oil 1 pkg. mushrooms, sliced Green onions and tops Diced tomato Entire dish takes 20 minutes. Pound chicken breasts thin. Spread breasts with spicy mustard, sprinkle with Italian seasoning. Top with Swiss cheese. Roll breast and secure with toothpick. Roll in flour. Saute until brown in olive oil;remove.
PREVIOUS BOOKS

Poultry - Chicken -  Chicken Cakes With Creole Sauce Poultry - Chicken - Chicken Cakes With Creole Sauce

Poultry - Chicken -  Chicken Cakes With Creole Sauce
2 tablespoons butter or margarine 1/2 medium-size red bell pepper, diced 4 green onions, thinly sliced 1 garlic clove, pressed 3 cups chopped cooked chicken 1 cup soft breadcrumbs 1 large egg, lightly beaten 2 tablespoons mayonnaise 1 tablespoon Creole mustard 2 teaspoons Creole seasoning 1/4 cup vegetable oil Creole Sauce (see below) Garnish: chopped fresh parsley Melt butter in a large nonstick skillet over medium heat. Add bell pepper, onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender. Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT