Classic Recipe-Cooking Organic Chicken Cooked In Apple Cider Vinegar

Classic Recipe-Cooking Organic Chicken Cooked In Apple Cider Vinegar

It is virtually fat free, high in protein, highly versatile and plays a major part in many diet recipes. Buy only organic free range chicken; your chicken will taste better and will be free from any hormones or other unhealthy poultry feed. It Is also a sound health policy for you and the chicken welfare, as thousands of the supermarket chickens are housed in conditions that are disgraceful and dirty.

If you are not worried about weight loss, there is no need to worry, not all chicken recipes are low fat recipes. However, most recipes using chicken will be, generally, healthier than equivalent recipes made with other meats.

  Simple chicken recipe is sure to impress friends and family.

Ingredients

Meat

·        1 (approximately 3.5 lb) Organic Chicken

Dry Ingredients

·        Six Granny Smith Apples (pared and quartered)

·        ¼ tsp Salt or Salt Substitute

·        ¼ tsp Ground Fresh Pepper

·        1 level tsp of Cornstarch

·        1/4 tsp. Ground Cinnamon

·        2 Cloves

·        1/4 tsp Ginger

·        1/2 tsp. Dried Thyme

·        2 tsp of Sugar

Wet Ingredients

·        2 Cups Apple Cider Vinegar

·        1/2 Cup of Crème Fraîche- Note: we have crème fraîche recipe bottom of this post

·        1 Tbs of Lemon Juice

·        1/3 Cup of Butter

·        2 Tbs of Olive Oil

Vegetables

·        4 Green Onions, (fine chopped)

·        1 Cup of Italian parsley, (rough chopped for Garnish)

·        1 Cup sliced Mushrooms

Preparation:

Clean the Chicken and pat dry with paper towels chicken should be dry to the touch.

Mix pepper and salt and rub it into the chicken (interior and exterior)

·      Drizzle lemon juice over remaining apples.

·     Take a large frying pan or skillet and heat half the butter until melted then mix in the ½ of olive oil.

·     Turn heat on and fry at low medium heat place half of the apple pieces into the pan and fry slowly allow to brown 2.5 minutes one side and turn over apple pieces and brown 2.5 minutes (until they have browned)

·     Add the ginger and stirring for 2 minutes, cooking allowing the ginger to become aromatic.

·     Allow fried ingredients to cool than stuff the chicken with the mixture from the frying pan and close the cavity by tying with cooking twine or by threading with skewers.

Slowly melt the rest of the butter and olive oil in the pan and then add the chicken to the skillet and gently brown it, scraping bottom of the skillet turning it so it browns evenly 2.5 minutes each side

Place the chicken in a large oven ready casserole dish with a tight fitting lid.

Take remaining apples, green onions, mushrooms, ground cinnamon, dried thyme, cloves and sugar and put them in the skillet scrape skillet again your want all the little brown pieces this is the flavoring for your chicken.

Cook for 2.5 minutes stirring add the cider and bring back to a boil.

When the apple cider vinegar is at boiling point, pour it over the chicken and place tight fitting lid on the casserole dish. Place in oven and cook for 45 minutes at 200C/375F

Remove chicken place on severing dish cover with foil and allow chicken to rest for 15 minutes.

Gravy

Take the pot and skim removing fat from the pot and then bring chicken liquid back to boil allow the juices to naturally thicken - until there is approximately one cup remaining juice.

Mix in the crème fraîche, cornstarch in cup mixing well add to chicken juice stirring constantly until it thick- pour the gravy over the cooked chicken

Sprinkle the parsley garnish over and serve.

If you are entertaining guests, serve the chicken with frozen butter beans and carrots cook in microwave for 3.5 minutes add butter stir butter in.

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Recipe for Crème Fraiche is a thick cream used in sauces,crepes, soups, quiche, gravies or as a condiment for fresh fruits. Crème Fraiche is a thick and smooth soured cream with a rich and velvety texture. Very expensive at specialty stores very inexpensive to make at home.


This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with special bacteria. (In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraiche.)

You will find every brand of crème fraiche tastes a little differently and that is because there is no set standard for making this cream and the butterfat content does vary (although it is usually around 30%).

Homemade: Crème Fraiche- Crème fraiche is pronounced 'krem fresh'.

Plan Ahead: as this will take some time.

Difficulty: So Very-Very Easy

Time required: 24 hours leave out on your counter

Recipe:

A. 1 cup – (240 ml) heavy whipping cream Note: If possible, use pasteurized heavy whipping cream, verus ultra pasteurized which will take longer to thicken

B. 2 tablespoons buttermilk Note: Shake buttermilk well before you add to heavy cream

C. Combine and mix well in glass jar and cover with lid.

D. Let stand at room temperature (about 70 degrees F.) for 24 hours, or until Crème Fraiche becomes thickened.

E. Stir well and refrigerate.

F. Use Crème Fraiche with within 10 days.

Tips:

G. Crème Fraiche is used as a thickener for soups, sauces or gravies in lieu of milk, cream, sour cream, buttermilk or whipping cream. Plus it can be whipped like whip cream.

H. Spoon over fresh fruits, puddings or warm cobblers.

NOTE: Can be used in boiled recipes as Crème Fraiche 
will never ever curdle.

If you enjoy this dish, you can find a good selection of chicken recipes by taking a look at one of the collections of free recipes online.

How to Cook Organic Chicken Cooked in Traditional Cider