Rosemary Apple Chicken

This recipe is from http://www.elanaspantry.com; a gluten-free recipe website -  my new favourite site for inspiration.

I love this recipe because it combines three seasonal foods.  Fresh apples, fresh rosemary and pastured chicken.

We just purchased 15 three to four pound chickens from our favourite local organic farmers, Alpenblick Farms http://www.alpenblickfarm.blogspot.ca/.  This size of chicken is perfect for an autumn weekend roast and provides leftovers for a fabulous soup.

Joanne Levesque RHN

Registered Holistic Nutritionist

1 whole chicken (about 3 pounds)

1/4 cup grapeseed oil or live oil

1/4 cup balsamic vinegar

1 tablespoon celtic sea salt

4 apples, cored and sliced

4 sprigs rosemary

Rinse the chicken, pat dry with a paper towel and place in a 9x13 inch Pyrex baking dish. Drizzle with oil and vinegar, then sprinkle with salt. Arrange the apples around the chicken in the baking dish and place the sprigs of rosemary both in and under the chicken. Bake at 350^o for 90 minutes, until browned on the outside and juices run clear. Serve with steamed butternut squash and Brussels sprouts.

Apple Chips

Apple chips are crispy and delicious, and they make an excellent snack both for adults and kids. If you have a food processor, you can use it to get the apple slices as thin as possible. If not, just slice your apples paper thin. Check often since you simply want to dry the apple slices, not roast them. Feel free to use a dehydrator if you have one.

4 to 6 apples, your favourite variety

2-3 tsp cinnamon

½-1 tsp nutmeg

Preheat oven to 225°F. Core apples and slice as thin as possible or use a food processor with a slicing blade. Arrange in a single layer on a baking sheets. Sprinkle with cinnamon and nutmeg. Bake apples for 30 to 40 minutes or until mostly dry. Serve warm, alone or with homemade granola. Store in airtight container.