Apple Roasted Chicken with Apple Cider Reduction with Mushrooms

We were looking forward to a weekend up north with a gang of our kids and their friends, so headed to the St. Jacobs Farmers Market to pick up some produce. We were struck by the beauty of the many multi-coloured heritage varieties of carrots and tomatoes and potatoes and squash - so we bought just about everything on offer. Since we have no running water at our cottage at this time of year, the meal  planning and preparation has to be simple. We decided that along with some salads, including a big chopped Kale Salad with Lemon, Serrano and Mint , everything else could be grilled. We also picked up some steak, a few beautiful 6 pound roasting chickens and some pork back ribs. 

 Heirloom Tomato Caprese Salad:

The beautiful tomato salad above was simply heirloom tomatoes and fresh mozzarella cheese, which we tore into chunks and arranged on a platter. We clipped some fresh basil from the garden and drizzled extra virgin olive oil and sea salt on top. It was wonderful!

  

 When the sun peeked out on Saturday afternoon, we knew that we had to head over to Peggy's apple orchard, to pick apples and press them for cider. It would be a wonderful family activity - or not! It is hard work turning the press, so many hands make light work.   When all of the work was done, by yours truly and husband, we headed down to the beach to see what happened to our helpers.  I guess the attraction of the sun out-weighed the benefits of hard work.

BUSTED!

Leslie promised that they would help out with the dishes.....later!

 Dinner that night involved grilling the vegetables, ribs and chicken.  We thought about how to use the apple cider in the meal and decided to make a sauce for the chicken. It was rich, sweet and tart, a perfect compliment to the chicken.

 


Apple Roasted Rotisserie Chicken:

2- 6 lb. roasting chickens
8 cloves garlic, sliced
2 spy apples, cut into quarters
6 sprigs thyme
Stuff each chicken with apples, and place garlic and thyme underneath the skin. Follow the link for instructions on how to cook the chickens on the rotisserie - Rotisserie Chicken . Let the chickens rest in a shallow pan for 20 minutes after removing them from the grill. Collect the juices for use in the Apple Cider Reduction.

Apple Cider Reduction with Mushrooms 

1 tbsp butter

1 tbsp extra virgin olive oil

2 cups cremini mushrooms, chopped
3 cloves garlic, minced
3 sprigs fresh thyme
2 cups fresh apple cider
2 cups chicken stock, including juices from the chicken(collected while resting)

A delicious meal to warm up a COLD evening!