Roast Chicken with Calvados Recipe from GourmetFoodPlaza.com

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Roast Chicken with Calvados
Normandy's fragrant apple brandy. Calvados, flavors a juicy roast chicken with apples
Serves 6
2	whole chickens ( 2- 3 lb each)
2	onions, coarsely chopped
	Kosher salt
	freshly ground pepper
1 1/2 cups	unpeeled apple slices
2 tbsp	unsalted butter, melted
1/4 cup	apple juice
2 tbsp	olive or sunflower oil
4 tbsp	Calvados or apple brandy
2	large red apples
2 tbsp	minced parsley, for garnish

	*Preheat oven to 350 F*
-	Remove wing tips from chicken and reserve
-	Clean chickens well, removing excess fat deposits and any bloody bits inside cavities
-	Wash and dry thoroughly
-	Reserve giblets
-	Salt and pepper cavities lightly
-	Set aside half the chopped onions
-	Stuff each chicken with half the remaining onions and half the apple slices
-	Truss birds with kitchen string
-	Season with salt and pepper

-	In a small saucepan combine butter, apple juice, oil and 2 tbsp of the Calvados
-	Brush chickens with some of the butter mixture
-	Place on rack in roasting pan and roast 40 minutes, basting after 20 minutes with more butter mixture and any juices that accumulate on bottom of roasting pan

-	While chickens are roasting, combine remaining onions with wing tips and giblets in a small saucepan
-	Add water just to cover
-	Bring to a simmer over high heat, skimming as necessary to remove any scum that rises to the surface
-	Reduce heat to maintain a simmer
-	Cook 1 hour, uncovered, then strain and reserve

-	Meanwhile, quarter and core large red apples
-	Slice each quarter in half lengthwise
-	After chickens have cooked 40 minutes, baste them and add apples to roasting pan
-	Continue roasting
-	Baste both apples and chicken after 20 minutes
-	After 65 minutes total cooking time, check birds for doneness
-	Juices should run clear when a skewer is poked into meatiest part of the breast
-	When done, remove chickens from oven and baste one last time with butter mixture
-	Transfer chickens to a cutting board and apple slices to a warm platter

-	Let chickens rest while you prepare the sauce
-	Pour off any fat in roasting pan on top of stove over moderate heat
-	Add strained giblet stock, stirring to scrape up any brown bits stuck to bottom of pan
-	Add the remaining 2 tbsp Calvados
-	Reduce liquid over high heat to 2/3 cup
-	Season to taste with salt and pepper

-	To serve, untruss chicken and discard apples and onions in the cavity
-	Carve chicken into serving pieces, if desired
-	Arrange on platter with roasted apples
-	Spoon sauce over chicken
-	Garnish with parsley

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