Sherried Roast Chicken
|Broiler fryer chicken/Null||3 Pound, skinned (1 In Number)|
|Dry sherry/Null||1 Cup (16 tbs) (Null)|
|Unsweetened apple juice/Null||1 Cup (16 tbs) (Null)|
|Reduced sodium soy sauce/Null||1⁄2 Cup (8 tbs) (Null)|
|White wine vinegar/Null||1⁄4 Cup (4 tbs) (Null)|
|Vegetable cooking spray/Null||1 (Null)|
|Apple/Null||1 Small, cored and quartered (Null)|
|Onion/Null||1 Small, quartered (Null)|
|Reduced calorie apple spread/Null||1⁄4 Cup (4 tbs) (Null)|
|Hot water/Null||1 Tablespoon (Null)|
|Freshly ground pepper/Null||1⁄2 Teaspoon (Null)|
Trim excess fat from chicken.
Remove giblets and neck from chicken; reserve for other uses.
Rinse chicken under cold, running water; pat dry.
Combine sherry and next 3 ingredients in a large zip-top heavy-duty plastic bag; seal bag and shake.
Place chicken in bag; seal and shake until chicken is well coated.
Marinate in refrigerator 8 hours, turning bag occasionally.
Remove chicken from marinade; discard marinade.
Place chicken, breast side up, on a rack in a roasting pan coated with cooking spray.
Stuff with quartered apple and onion.
Combine apple spread and hot water; stir until smooth.
Sprinkle chicken evenly with pepper, and brush with apple spread mixture.
Insert meat thermometer in meaty part of thigh, making sure it does not touch bone.
Bake, uncovered, at 375° for 1 1/2 hours or until meat thermometer registers 185°.
Transfer to a serving platter.
If desired, garnish with apple wedges and fresh parsley sprigs.