Text 22860, 77 rader
Skriven 2015-01-13 06:59:04 av Dave Drum (1:261/38.0)
Ärende: BH+G 2447
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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

  Preheat oven to 375øF/190øC.

  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 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

... Be careful to trust a person, who does not like wine. - Karl Marx

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)