APPLE-GLAZED ROAST CHICKEN
Steps:
- 1. For glaze, in 1-1/2-to 2-quart saucepan stir rogether vinegar and jelly. Heat; stir over medium heat. Bring to boiling. Boil gently, uncovered, 20 minutes until syrupy and reduced to about 1 cup, stirring frequently. Remove from heat. Stir in apple pie spice. Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing on chicken and apples.) 2. Preheat oven to 325 degrees. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on rack in roasting pan. Sprinkle with salt. Roast, uncovered, 1-1/4 hours. Cut string. Place apples around chicken. 3. Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside. Brush chicken and apples with some of one portion of glaze. Sprinkle with pepper. Roast chicken and rice together in oven 1 to 1-1/4 hours more or until instant-read thermometer registers 180 degrees when inserted into thickest part of thigh and juices run clear brushing with remainder of glaze portion twice. Stir green onions into rice. Transfer rice to platter: top with chicken and apples. Cover with foil. 4. For sauce, skim fat from juices in roasting pan; discard. Pour remaining spoon, scrape up any brown bits stuck to bottom of pan (place pan on stovetop over medium heat, if necessary, to heat glaze). Strain; season to taste with salt and pepper. Transfer to gravy boat. Garnish with sage.
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