Yield:
4 servingsIngredients
1 3- to 4-pound chicken
6 sprigs fresh thyme, divided, plus extra for garnish
10 whole plus 2 crumbled sage leaves
4 tablespoons butter or margarine, divided
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
6 whole shallots, peeled
1-1/2 cups chicken stock
2/3 cup dried cherries
4 Cortland apples, peeled, cored, and sliced into 1/2-inch-thick wedges
3/4 cup white wine
Instructions
Rinse chicken and pat dry. If possible, refrigerate chicken uncovered overnight (this will make the skin crispy).
Preheat oven to 500°. Pick thyme leaves from 3 sprigs. Gently separate skin from both chicken breasts, then slip thyme and 10 sage leaves between the skin and the meat. Place the remaining 3 thyme sprigs inside chicken cavity. Rub 2 tablespoons softened butter or margarine on skin and sprinkle all over with salt and pepper.
Place whole chicken, breast side down, in a roasting pan with shallots. Cook approximately 15 minutes, then lower temperature to 375° and continue roasting 60 to 70 minutes longer, until juices run clear and leg separates easily from chicken.
While chicken is roasting, heat chicken stock in a small saucepan until simmering. Remove from heat and add dried cherries. Let sit five minutes, then remove cherries from stock and set aside. Reserve stock. Melt the remaining 2 tablespoons butter or margarine in a large, heavy saucepan. Add apples and saut
