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1
Preheat the oven to 375 degrees F.
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2
Remove the head, neck, wing tips and feet of the bird and set aside for broth.
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3
Rinse the bird with cold water, then with the wine, 1 cup vinegar and lemon juice.
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4
Drain the liquids from the bird and rub the outside of the flesh with the liquids.
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5
Season the bird inside and out with salt and pepper.
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6
Stuff the bird with the apples, rosemary and garlic and truss the bird with butcher?s twine.
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7
Place the duck in a Dutch oven add 1/2 cup white wine and roast in the oven, uncovered, for 1 hour, basting occasionally with the chicken stock.
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8
When bird is cooked, remove from oven and allow to rest 10 minutes before carving.
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9
Meanwhile, drain the fat from the pan and add the tomato paste.
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10
Cook 2 to 3 minutes until the tomato paste changes color and deglaze the pan with the remaining 1/2 cup cider vinegar.
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11
Add the remaining 2 apples and cook until they have softened, about 4 minutes.
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12
Add the chestnut honey and stir until a thin sauce has formed.
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13
Carve the bird, sprinkle the chives into the sauce and pour over.
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14
Serve immediately.
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15
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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16
Add all the chicken parts and brown all over, stirring to avoid burning.
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17
Remove the chicken and reserve.
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18
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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19
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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20
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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21
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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22
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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23
Stir the stock to facilitate cooling and set aside.
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24
Refrigerate stock in small containers for up to a week or freeze for up to a month.
