With local apples and cider
4 local apples, quartered and cored
2 onions, peeled and cut into large chunks
1 whole head of garlic cloves, peeled
1 or 2 sprigs of fresh rosemary
A sprinkle or two of sea salt and freshly ground pepper
One 4 lb (1.8 kg) roasting chicken
1/2 cup (125 mL) of apple cider
2 green onions, thinly sliced
Preheat your oven to 350°F (180°C).
Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken.
Season chicken well with salt and pepper and rest it on top of the apple mixture. Pour in the cider. Roast chicken until a meat thermometer inserted in the thickest part of one of the thighs reads 180°F (82°C), about 20 minutes a pound.
As soon as the chicken is cool enough to handle, and without removing it from the pan, slice and pull the meat from the carcass and toss with the apple pan stew. Sprinkle with the sliced green onions and serve directly out of the pan.