Roast Chicken Apple Stew

Yield: 4 to 6 servings


  • 1 gallon of apple cider
  • 1 cup of brown sugar
  • 1 cup of any wine
  • 1 cup of salt
  • 3 bay leaves
  • 1 Tbsp of coriander
  • 2 whole cloves
  • 3 stalks of rosemary
  • 6 whole juniper berries
  • 1-3 to 4 lb chicken
  • 2 oranges
  • 2 apples, any type, chopped
  • 2 onions, halved
  • 2 carrots, chopped
  • 1 head of garlic cloves, peeled
  • 4 green onions, thinly sliced


  1. Add the sugar, salt, wine and half the cider, to a large pot over medium heat. Pile in the bay leaves, coriander seeds, cloves, rosemary and juniper berries and lightly simmer until the sugar and salt have dissolved completely.  Remove from the heat, add the remaining cider and transfer it to a container large enough to hold all the liquid as well as the chicken. Immerse the chicken and add the orange slices. Place in the refrigerator and rest overnight.
  2. Preheat your oven to 375°F and turn on your convection fan if you have one.
  3. Drain the chicken and dry it well with a clean absorbent kitchen towel. Lay the apples, onion and carrot in the bottom of a roasting pan to form an elevated rack and place the chicken on top.
  4. Roast until golden brown and delicious.  The chicken is cooked when a meat thermometer placed in the thickest part of the chicken reads 165°F. This will take about an hour.
  5. To serve, remove the chicken from the roaster, carve out the bones and return the meat to the pan. Stir the works all together and garnish with green onions. Share.