Poulet avec pomme et raisin

Translated: chicken with apples and grapes, but for easier preparations we will use raisins instead.

This is a very simple yet elegant dish to share with friends and family.

When done properly, the aroma, the flavor and presentation will impress your friends.

What's needed:

Whole chicken (1) 4-5lbs

Granny smith apples (2-4)

Raisin (1 cup)

English chutney (1/2 cup)

Chopped red onion (1/4 cup)

Chopped garlic (optional - 1 teaspoon)

Truss (roasting string - optional)

Preparation:

This is optional, but the whole chicken will be best prepared and presented boneless.

To do this cut the chicken along the spine, to open the cavity, but don't cut in half. Force the bones apart to slightly flatten and open the middle of the chicken. Using a thin (boning knife), start to perform an incision just under the ribs on each side, making sure not too much meat was cut. Cut all the way to the top of the rib and pull off the chest cartilage out and the rest of the rib bones will come out. Now the cavity is open and boneless with thigh and leg bones in tact, which is fine.

Peel green apples, seed them and cut into medium dice.

Combine with raisins, diced onion, garlic and english chutney - mix well.

Stuff this mixture into the cavity of the chicken and close. Truss the chicken breast area with string to seal. Cover the outside skin with Kosher/sea salt.

Place on a rack in a roasting pan and roast in 375F oven until internal temperature is 155-160F, about 60-70 minutes.

Leave it on the rack and roasting pan while resting for about 20-30mins.

Cut trusses and serve. The leftover drippings in the roasting pan can be used to prepare a sauce.

Put back roasting pan into oven to re-heat and bake the "fond" (crusty leftovers on the bottom of the pan) for about 10- mins. Upon taking out of the oven using either white wine or chicken stock, deglaze the pan with app 1-cups of it and put back into the oven. Let it come to a boil and add 1 tablespoon of butter to thicken. Serve as sauce.