My Clean Kitchen: Bold Rock and Apple Roasted Chicken
This week Jessica and I took a trip to Bold Rock Cidery in Nellysford, VA. This place is like Disney World for grown ups. It’s beautiful there and the cider is delicious! I have been hooked on their Virginia Draft for a while now, I can get it at my local grocery store. The fact that it’s made less than 30 minutes from my house is just the icing on the cake. If you ever take a trip through the Shenandoah Valley in Virginia, this is a must see location. They recently opened a new tasting facility. This place was built to host parties. It’s huge and the view is amazing. I see many weekends there in my future.
The cider is made with apples from Virginia and Maryland, many from right there on their own property. They will also be releasing a pear cider in November. I CAN NOT wait!.We’ve spent many beautiful Virginia days at local vineyards and are so excited to have another excellent option. There is a huge lawn which I know my daughter will love running around on. The best part? I can get a growler of Virginia Draft!
So, with our fun trip to Bold Rock we decided we wanted to incorporate some hard cider into a recipe. With the holidays coming up, many people are looking for a fantastic main dish they can serve as an alternative to roasting a whole turkey. A beautiful roast chicken is always a great option, especially for smaller families and dinner parties. While turkey leftovers can be the best part…when you have 5 pounds of turkey to re-purpose…it can get a little hard to get through it all.
The apple roast chicken is a recipe that we’ve been testing for over a year. In the past, we always made it with regular apple cider, but a Bold Rock Virginia Apple was in order for this time. It worked out great! The cider gave the chicken and gravy a slightly sweet apple flavor that had us licking the saute pan. We will definitely be making it this way from now on.
In our first few tests, we had trouble getting the skin to brown evenly. We decided to cut the apples for under the skin in thin discs, which made a huge difference. We also switched up the seasoning on the outside, adding a little salted organic butter to get that beautiful brown color.
This chicken would be great with our Honey Roasted Sweet Potato and Parsnips or the Cranberry Apple Chutney. Also, you could try it this weekend as a warm up to get your palate ready for fall flavors. You could use any hard cider if you are no lucky enough not to have Bold Rock nearby like me.
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