Hessian Roast Chicken with Apple Wine – Crispy and Juicy from the Oven

This traditional roast chicken combines regional Hessian cuisine with modern grilling enjoyment or oven preparation. Regular basting with cider and poultry stock keeps the chicken particularly juicy, while the skin becomes golden brown and crispy on the outside. Fresh apples, herbs like thyme, and a hint of lemon provide a fine, fruity note and a balanced aroma. Whether grilling in the garden, on the rack, or cooking comfortably in the oven – this cider chicken is a real highlight for everyone who loves classic recipes with a special taste.

• 1 free-range chicken, at least 1.8 kg
• 1 kg apples (dessert apple e.g., Red Delicious)
• 50 g butter
• 1 bottle of cider
• 200 ml poultry stock
• 2 onions
• 4 shallots
• 1 bunch of various herbs (e.g., thyme, parsley)
• 1 lemon
• Guérande salt (sea salt) and white pepper

• Wash the apples and quarter them. Peel and halve the onions and shallots.
• Preheat your grill to approx. 240 °C or prepare the oven.
• If desired, briefly flambé the chicken in cider to intensify the flavor. Then rub the chicken with the lemon and stuff it with the herb bundle, one tablespoon of Guérande sea salt, and 2 generous pinches of pepper. Tie with kitchen twine to help the chicken keep its shape.
• Place the chicken on a rack or in a chicken roaster so that it cooks evenly from all sides. Place the butter flakes and apples around the chicken. Let the chicken roast for approx. 15 minutes, then drizzle it with poultry stock and cider. Repeat this process over the next 45-55 minutes until the roast chicken is perfectly cooked through and the skin is crispy.

During roasting, drizzle cider and poultry stock over the chicken several times with a small ladle to ensure the skin becomes nice and crispy. For extra crispy skin, place the chicken breast-side down first and turn it halfway through cooking.