How to Cook Organic Chicken Cooked in Traditional Cider

Published: 19th May 2009
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Chicken is quite rightly one of the most popular meats throughout the whole world.
It is virtually fat free, high in protein, highly versatile and plays a major part in many diet recipes. If you are able to buy an organic free range chicken, that will be better still, as it will be free from any hormones or other unhealthy additions. It Is also a sound policy for animal welfare, as a lot of the supermarket chickens are housed in conditions that are quite disgraceful.


If you are not worried about weight loss, there is no need to worry, not all chicken recipes are low fat recipes. However, most recipes using chicken will be, generally, healthier than equivalent recipes made with different meats.

Here's a simple recipe that is sure to impress friends and family alike.

To prepare this recipe, you will need:

One organic chicken (approximately 3.5 lb)
2 C. of cyder
Six apples (pared and quartered)
salt (as needed)
pepper (as needed)
1 teaspoonful cornstarch
Half C. of whipping cream
1 T. of lemon juice
1/3 C. of butter
2 tablespoons of olive oil
1/4 tsp. ground cinnamon (not obligatory)
4 green onions, (chopped well)
2 cloves
1/4 teaspoonful ginger
1 sprig of parsley, (chopped well, for use as a garnish)
Half tsp. dried thyme
2 teaspoons of sugar




Preparation:

Clean the Chicken and dry it well.
Mix some pepper and salt and then rub it into the organic chicken (interior and exterior)
Drizzle the lemon juiice over the apple.

Take a large frying pan or skillet and heat half the butter until melted then mix in the oil.
Put half of the apple pieces into the pan and fry slowly for five mins. (until they have browned a little)
Add the ginger and give it a few stirs, cooking a little longer to allow the ginger to give up it's flavours.
Stuff the bird with the mixture from the frying pan and close the cavity by tying with string or by threading with a skewer.

Slowly melt the rest of the butter in the pan and then add the chicken to the skillet and gently brown it, turning it so it browns evenly.
Place the bird in a big oven ready casserole dish with a tight fitting lid.
Take the apple that is left, the green onions, ground cinnamon, dried thyme, cloves and sugar and put them in the skillet.

Cook for two to three mins then add the cyder and bring to the boil.

When the apple cyder is at boiling point, pour it over the bird and put the lid on the pot.

Put the pot in the oven and cook for about 45 minutes at 200C/400F

Once the chicken is cooked, remove the chicken from the pot and put onto a warm plate whilst you prepare the cider gravy.

Skim and remove any fat from the pot and then boil the juices down until there is just about one cup full remaining.

Mix in the cream and cornstarch, mixing well until it is nice and thick.
Add salt and pepper to taste, and pour the gravy over the cooked chicken

Sprinkle the parsley garnish over and serve.

If you are entertaining guests, you could serve the chicken with asparagus or butter beans and carrots.

If you enjoy this dish, you can find a good selection of chicken recipes by taking a look at one of the collections of free recipes online.

R.Wakefield is a writer and web developer who provides food and diet support for 'Recipe Ideas', which has over 25,000 recipes with specialist recipe sections for Chicken Recipes and Low Carb Recipes amongst many others.

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