BY CHERYL ORR

You have heard my mantra many times, seasonal is best.

And while many choose to celebrate and promote seasonal holidays months ahead, I choose to live in the moment and celebrate the current season. As we move toward autumn and cooler temperatures I am savoring the foods and flavors available now.

When I take my morning walks through town I have seen trees dripping with pears and apples that overflow onto their roots. I’m always tempted to ask if I can rescue these beautiful fruits from waste but never do. Right now you can find pears and apples in season at your local markets, though, if you’re not lucky enough to have your own personal orchard.

I recently put some local apples to good use in a dish full of fall flavors. Now that the temperatures are cooling off I enjoy the oven again, and roasting. Roasting a whole chicken is an easy endeavor with just prep involved; the oven does all the work. I added autumnal aromatics to the dish that meld with the juices from the chicken to create a delightful dinner.

This week I have included my recipe for Autumn Roast Chicken.

Enjoy!

Cheryl Orr is a chef who lives in Edenton. Her column is syndicated in select publications in Virginia and North Carolina.

Autumn Roast Chicken

Serves 2-4

INGREDIENTS

• 1 3-4 lb. roasting chicken
• 2 onions, thickly sliced
• 3-4 carrots
• 3-4 ribs celery
• 1 small fennel bulb, thickly sliced
• 3 firm apples, such as Fuji, peeled and cored
• Salt and freshly ground pepper to taste
• 1 stick unsalted butter, melted and cooled
• 1 lemon, half zested and quartered
• 4 sprigs fresh thyme, plus ½ teaspoon dry thyme
• 1 sprig fresh rosemary
• 2 heads garlic
• 1 cup apple cider
• 1 cup unsalted chicken stock

PREPARATION

1. Preheat oven to 425°F. In a roasting pan or large cast iron skillet create a rack for the chicken by laying out whole carrots, celery, and thick, flat slices of onion and cloves from one head of garlic.
2. Pat the chicken dry and generously sprinkle cavity with salt and pepper. Stuff the cavity with the herbs, 1 apple, lemon, small end pieces of onion, and 1 head of garlic cut in half.
3. Place the chicken on the vegetable rack breast side down. Brush the skin generously with half of the cooled, melted butter and more salt and pepper. Scatter apples and fennel around chicken. Add stock and cider to the bottom of the pan.
4. Roast the chicken about 20 minutes and then carefully turn chicken breast side up with tongs. Brush with rest of butter and sprinkle with lemon zest, dried thyme, salt and pepper. Roast 30-40 minutes or until the juices run clear and an instant-read thermometer inserted in the deepest part of the thigh registers 175°F.
5. Remove chicken to a platter and cover with aluminum foil while you prepare the gravy.
6. For the pan sauce, pour liquid from pan through a strainer into a liquid measuring cup. Remove all the fat and add the fat to a saucepan on medium heat. Whisk in enough AP or GF flour to make a thick roux and cook a few minutes. Slowly add the liquid from the roasting pan to the saucepan while whisking, and cook about 5 minutes. Whisk in additional chicken stock to desired consistency and season to taste. Keep sauce warm over low heat while you carve the chicken.
7. Slice the chicken onto a platter and serve immediately with the warm sauce.

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