Roast Chicken With Apples, Turnips & Garlic
This recipe is from Jim Law of Linden Vineyards in Linden, Virginia. He produces award-winning wines and occasionally hosts “wine dinners” during the fall.
This dish, he says, is a proven favorite. He recommends using aromatic Ashmead’s Kernel apples, which he grows along with other antique apple varieties in his home orchard. Don’t hesitate to substitute Jonathan, Jonagold, Braeburn, or other crunchy, flavorful varieties for this hard-to-find antique.
1 tbsp paprika
½ tsp freshly ground black pepper
½ tsp salt
1 (4-pound) chicken
3 medium apples (Ashmead’s Kernel, Jonathan, Jonagold), cored, peeled if desired, and cut into eighths
3 small turnips, peeled, cut into quarters, and thinly sliced
6 garlic cloves, or more to taste
Juice of ½ lemon
- Preheat the oven to 350°F.
- In a small bowl, combine the paprika, pepper, and salt, and rub the mixture over the chicken inside and out.
- Lightly oil or spray a roasting pan, add the chicken, breast side up, and arrange the apples, turnips, and garlic around the sides. Trickle the lemon juice over the apples and turnips.
- Roast until the chicken is golden brown, about 1 hour and 15 minutes. Baste with the pan juices two or three times during the roasting.
- Remove the cooked chicken to a serving platter. Transfer the apples, turnips, and garlic to a food processor. Skim the fat from the pan and pour the remaining juice over the vegetables. Process to a puree consistency and serve separately with the chicken.
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Apple-Cranberry Meringue Pie
With its pretty pink interior and lightly golden swirled meringue crust, it is a festive holiday pie.
Pastry for a single 9-inch piecrust
1 egg white, at room temperature, beaten
½ cup firmly packed brown sugar
¼ cup all-purpose flour
½ tsp ground cinnamon
½ tsp ground ginger
3 medium apples (Idared, Empire, Golden Delicious), peeled, cored, and cut into ¼ -inch slices
2 cups fresh cranberries
½ cup granulated sugar
Ingredients for meringue topping
3 egg whites, at room temperature
¼ tsp cream of tartar
½ cup granulated sugar
- Preheat the oven to 425°F. Grease a 9-inch pie plate.
- Roll out the pastry and fit it into the pie plate. Flute the edges, brush the egg white over the pastry, and refrigerate.
- In a medium bowl, mix together the brown sugar, flour, cinnamon, and ginger. Add the apple slices and toss to coat. Add the sugared apple slices to the chilled pie shell.
- In a medium bowl, combine the cranberries and granulated sugar. Using a fork, lightly crush the cranberries. Spread over the apple
- Cover the filling with a piece of aluminum foil in which a ½-inch vent has been cut in the middle. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for 45 minutes longer.
- To make the meringue topping, place the egg whites and cream of tartar in a medium bowl. Using an electric mixer, beat until foamy. Gradually add the granulated sugar – 2 tablespoons at a time – beating continuously. When the whites are stiff, spread over the hot filling, bringing the meringue to the edges of the crust to form a seal. Return the pie to the oven and bake for 12-15 minutes longer at 350°F or until golden. Allow the pie to set for at least 30 minutes before serving.