This website uses different types of cookies to enable, improve and monitor the use of our website. For more information see our cookie policy. By clicking accept or continuing to browse on our website, you consent to the use on your device of analytics, advertising and other tags/files. I accept.


Roast chicken with cider
Rate It! Click Here to rate this product
Roast chicken with cider
Show Picture 1Show Picture 2
This dish was cooked using:
Preparation time: 20 minutes
Cooking time: 50 minutes
For 4 people

  • 1 range chicken weighing at least 1.8kg  
  • 1 kg of Reine de Reinette apples (mid to late-season gourmet dessert apple)
  • 50g of butter 
  • 1 bottle of raw apple cider
  • 2dl of chicken stock
  • 2 onions and 4 shallots
  • 1 herb bouquet
  • 1 lemon
  • Guérande salt (sea salt) and white pepper

  • Flambé the chicken if necessary, wash the apples and cut each into 4 slices.
  • Preheat the barbecue grill to 240°C.
  • Mix the chicken stock with water and set aside.
  • Peel the onions and shallots and then cut them in half.
  • Rub the chicken with lemon and then stuff the latter inside the carcass together with the herb bouquet, with a tablespoon of Guérande sea salt and 2 large pinches of pepper. Arrange the chicken on the base, with the apples and lumps of butter around it. Cook the chicken for 15 minutes and then drizzle with cider and chicken stock, repeat this while cooking (45 to 55 minutes).

Chef’s tip
Ddrizzle the cider and chicken stock over the chicken several times during cooking with a small ladle to make a soft and crispy side.

© The Coleman Company Inc. All Rights reserved