Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
To assemble
4
Pat the chicken dry with paper towels. Mix the salt and black pepper and rub the mixture into the chicken inside and out.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
5
Put the apples, onion, rosemary sprigs, thyme sprigs and garlic into the cavity of the chicken.
6
Preheat the oven to 180°C (355°F).
Oven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Place the chicken in the center of the pan, breast side up.
Baking pan
8
Pour the wine and chicken stock into the bottom of the pan.
9
Bake tightly covered with foil 90 minutes, until the chicken starts to cook.
OvenAluminum foilBaking pan
💡Bake covered so the chicken steams and stays juicy, then finish uncovered: only then does the skin brown and caramelize.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10
Bake uncovered, after brushing the chicken the honey and raising the heat to 220°C (430°F), 30 minutes, until the chicken is nicely browned.
OvenBaking pan
11
Take out the chicken and let it rest 15 minutes, and only then carve.
KnifeCutting board
12
Strain the pan juices, add the butter and serve the sauce alongside the chicken.
Fine sieve
1889calories
72 gprotein
27 gcarbs
154 gfat
● protein 16%● carbs 6%● fat 78%
Per serving, servings (calculated for this version)
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Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Red wine: measured in cup in this recipe: 1 cup = 240 g · 85 kcal per 100 g · More about Red wine →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
