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1
GLAZE:
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In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
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Heat; stir over medium heat.
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Bring to boiling.
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Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
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6
Remove from heat.
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Stir in apple pie spice.
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8
Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
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9
CHICKEN:
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Preheat oven to 325u00b0F
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11
Skewer neck skin of chicken to back; tie legs to tail.
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Twist wing tips under back.
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Place chicken, breast side up, on a rack in roasting pan.
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Sprinkle with salt.
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Roast, uncovered, 1-1/4 hours.
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16
Cut string.
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Place apples around chicken.
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RICE:
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Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
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20
Brush chicken and apples with some of one portion of glaze.
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Sprinkle with pepper.
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Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
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Stir green onion into rice.
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Transfer rice to platter; top with chicken and apples.
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Cover with foil.
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SAUCE:
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Skim fat from juices in roasting pan; discard.
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Pour remaining glaze portion into the roasting pan.
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Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
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30
Strain; season to taste with salt and pepper.
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31
Transfer to gravy boat.
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32
Garnish with sage. Makes 6 servings.
