Boston Chicken
Submitted by beachgrovechefs
A whole roasted chicken stuffed with apple, onion, and celery for a Boston Market-style bird with juicy meat and golden, crispy skin. Simple enough for a Sunday dinner, impressive enough for company.
YIELD
10 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis is the home cook’s answer to that rotisserie chicken you keep buying at Boston Market.
A whole 3.5-pound bird gets stuffed with chunks of apple, onion, and celery, then roasted in a Dutch oven or deep roasting pan until the skin turns golden brown and the meat practically falls off the bone.
The apple adds a subtle sweetness to the pan juices, and the onion and celery perfume the meat from the inside out as it roasts.
The key is sealing the pan with foil (without letting it touch the skin) to keep everything moist, then letting it finish uncovered for that beautiful browning.
Serves up to 10 and pairs with just about any side you can think of: mashed potatoes, roasted vegetables, or a simple green salad.
Kitchen Tips
- Make sure the foil doesn’t touch the chicken skin. Contact will steam the skin instead of crisping it.
- Use an oven bag as an alternative for even juicier results with less fuss.
- Let the chicken rest for 10 to 15 minutes after roasting before carving. The juices redistribute and every slice stays moist.
Ingredients
Directions
Fill the cavity with apple, onions and celery.
Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.
Follow the recipe as given in Rotisserie Chicken (Boston Chicken andamp; KFC) for chicken breasts, but use 350℉ (180℃) oven for an hour plus 15 to 30 minutes depending on the size of the chicken.
Be sure it is nicely browned.
Or use Reynold’s Oven Bags per directions that accompany the bags.
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