Apple Flavored Chicken With Glaze

Photo: Jason A. Trommetter

Ingredients

1 (3 1/2 to 4 pound) chicken

2 bottles hard cider (I use Woodchuck Amber)

one empty soda can

extra virgin olive oil (EVO)

Montreal chicken seasoning

1/2 Onion

1/2 bottle hard cider (I use Woodchuck Granny Smith)

2 tablespoons corn syrup

2 tablespoons corn starch

water

Preparation

Preheat oven to 425 degrees F.

Wash the chicken in hot water and dry thoroughly. Season the cavity with Montreal chicken seasoning and stuff an onion in the neck to prevent the steam from escaping during cooking.

Rub the outisde of the chicken with EVO and season all over with Montreal chicken seasoning.

Set the soda can in the middle of the roasting pan and fill it halfway with hard cider.

Position the chicken cavity over the soda can and push down until the chicken is firmly seated. It should look like it is ready to “dance.”

Pour the rest of the hard cider into the roasting pan.

Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken.

Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)

To make the glaze: Pour cider and corn syrup into a small saucepan.

Bring to a boil over medium-high heat. Reduce heat.

Dissolve the corn starch in water.

Add the slurry to the sauce pan and simmer until the glaze thickens like gravy.

Serve sliced chicken breast using the apple glaze as gravy.