MAPLE ROASTED CHICKEN
Cholesterol: Food, Facts and Recipes
by Juliette Kellow & Sara Lewis
A simple homely roast is made with all the vegetables cooked alongside the chicken. Rather than adding lots of oil to the potatoes, they are roasted with cider and bay leaves and glazed with maple syrup.
Preparation time: 30 minutes
Cooking time: about 1 hour 20 minutes
• 2 lb 10 oz oven-ready chicken, rinsed and drained
• 4 bay leaves
• 2 onions, cut into wedges
• 2 Cox's apples, cored and quartered
• 2 parsnips, about 11 oz in total, cut into thin wedges
• 13 oz new potatoes, scrubbed and halved if large
• 1¼ cups dry hard cider
• 4 teaspoons maple syrup
• 1½ cups low-salt vegetable stock
• few drops of gravy browning (optional)
1. Put the chicken on a wire rack in a roasting pan, tuck 2 bay leaves into the body cavity and sprinkle with a little pepper. Cover the top loosely with foil and bake in a preheated oven, 375°F, for 40 minutes.
2. Remove the rack and pour away any fat from the chicken. Add the onion, apples, parsnips, potatoes, and remaining bay leaves to the roasting pan. Pour in the cider, drizzle the maple syrup over the top and sprinkle with a little more pepper. Roast for 30-40 minutes until the vegetables and chicken are golden and the juices run clear when the thickest parts of the chicken leg and breast are pierced with a skewer.
3. Transfer the chicken and vegetables onto a serving dish. Add the stock to the roasting pan, bring to a boil and cook for 3-4 minutes. Stir in a few drops of gravy browning (if used), then strain into a pitcher to serve.
When you are cooking a whole chicken, always remove any fat you can see beneath the skin. You'll often find excess fat around the neck: simply trim this off and throw it away.
Kcals 435; fat 20.6 g; saturates 5.7 g; sugars 15.1 g; salt 0.4 g