Ingredients:

1 large chicken – 4 – 6 lbs
1 apple
1 orange
3 sprigs of tarragon or rosemary sprigs
4 large carrots – chopped in 1/4 inch chunks
3 potatoes cut into 1/2 inch chunks
Salt & cracked pepper

Equipment:

1 large roasting pan

Cooking Directions:

Take chicken and clean in cold water, pat it dry and place it in the roasting pan. Sprinkle the outside of the bird with salt and cracked pepper – don’t be stingy. Cut the apple and orange in half, place on a plate and microwave for 30 seconds. Take out of microwave and insert the apple and orange halves and sprigs of tarragon in the chicken. Add enough water to make 1/2 inch deep. Cook in preheated oven at 350 degrees until the bird ‘s white meat temperature is 170 degrees, approximately

Ingredients:

3 tablespoon apple brandy
1 ½ cups fresh bread crumbs
Apple Cider
1/4 lb. Prosciutto finely diced
3 chickens each about 1 ½ pounds
1 tablespoon shallots
1 tablespoon onion
1 tablespoon parsley finely minced
1 teaspoon tarragon finely minced
1 teaspoon marjoram finely minced
1 teaspoon thyme finely minced
1 teaspoon chives finely minced
Salt
Pepper
Lemon juice
6 tablespoon butter
12 medium-sized fresh mushroom caps, whole with stems, thinly sliced
6 small turnips
4 small potatoes
2 carrots
1 cheese cloth bag (1 large bay leaf, 2-3 sprigs of green celery tops, a few green leaves of leeks)
1 cup sparkling cider
A few whole peppercorns
1 garlic clove

Equipment:

Large mixing bowl
Large casserole

Cooking Directions

Mix apple brandy with bread crumbs and enough apple cider to moisten thoroughly. Stir prosciutto, shallots, onion, parsley, herbs and salt and pepper to taste. Prepare the stuffing at least 2 hours in advance and keep it refrigerated to mellow. Rub the cavities of the chickens with lemon juice and divide the stuffing among the birds.

In a large casserole, fitted with a tight cover, melt butter and brown the chickens until they are golden, turning them and basting them frequently with the butter. Add mushroom caps, turnips, potatoes, carrots, and a cheese cloth herbs. Gently pour into the casserole a generous cup of sparkling cider and add a few whole peppercorns and the garlic clove. Cover the casserole and bake at 350ºF for 1 hour, turning the birds after about 30 minutes and adding if necessary a little more cider. Remove the garlic clove and cheese clothed herbs. Halve the chickens lengthwise and serve.

Ingredients:

2 medium chickens
Salt
Pepper
Lemon juice
½ cup butter
4 shallots finely chopped
½ cup dry white wine
2/3 cup walnut meats lightly roasted and salted

Equipment:

Large Skillet

Cooking Directions:

Cut chicken into serving pieces, sprinkle them with salt and pepper to taste and rub the skins with lemon juice. Melt butter in a large skillet. When the butter is hot and bubbly but not brown, add the chicken pieces, skin side down, and sauté them slowly until the skin is golden brown.

When the skin side of the chicken is browned, add shallots and sauté them for 2-3 minutes. Add white wine and cook the chicken, covered, until it is tender. For the last 5 minutes of cooking time add walnut meats, lightly roasted and salted. Transfer the chicken to a heated serving platter and pour the sauce over it, adding a little more white wine, if necessary.