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1
Preheat oven to 425 degrees.
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2
In a large skillet, heat 2 Tbsp.
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3
butter over medium-low heat.
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4
Add in apples, shallots, celery and thyme and saute/fry for 7 or possibly 8 min, or possibly till browned (this will intensify the flavor; try not to mash apples).
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5
Transfer to a bowl and add in bay leaf.
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6
In a small bowl, cream 1/2 c. butter and cheese together.
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7
Loosen skin of chicken across breast, beginning at back of bird, by inserting a finger under the skin and running it back and forth, side to side, then forward.
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8
Make a small cut in the skin at end of each leg and run a finger around the meat.
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9
Take chunks of butter mix and insert under skin.
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10
Knead mix forward by rubbing skin till there is a layer of the mix across breast and thigh meat (do not worry if it's a bit lumpy - it'll heat into the meat).
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11
Whisk extra virgin olive oil with a little of remaining butter mix and rub it into outside skin across the breast and top of thigh.
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12
Stuff bird with apple mix and tie legs together with cotton twine.
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13
Put chicken on its side on a rack in a baking dish.
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14
Roast, uncovered, for 20 min.
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15
Turn, baste and roast 20 min more.
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16
Turn chicken breast-side up, baste, and roast another 20 min.
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17
Lower oven temperature to 375 degrees, baste and roast about 15 min more, or possibly till juices run clear when a thigh is pierced.
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18
Turn oven off.
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19
Remove chicken from oven and place, breast-side down, on a platter.
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20
Cover loosely with aluminum foil and return to oven, leaving door partly open (to allow meat to rest and hard up, and juices to flow around it).
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21
Let rest 15 min.
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22
Carve chicken and serve.
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23
Wine recommendation: chardonnay.
