Apple and Sage Roasted Chicken

SERVINGS: 6Versatile Apples

Organic roasting chicken
3/4 teaspoon salt
3 medium organic apples, cored and quartered
3 small organic onions

Three Healthy Apple Recipes2 ribs organic celery (2/3 cup)
2 cloves garlic
2 tablespoons chopped fresh sage
1/4 cup butter, softened
1 tablespoon whole-grain mustard
1/8 teaspoon cracked white pepper
1 teaspoon chopped fresh thyme
1/4 cup fruity white wine, such as Riesling
3/4 cup fresh organic apple cider (see last recipe for a make-your-own version!)


  1. Preheat the oven to 375° F.
  2. Rub the inside of the chicken with 1/2 teaspoon salt. Chop 1 apple, 1 onion, and the celery into 2-inch pieces. Toss the apple mixture with the garlic and 1 tablespoon sage, and place it all in the chicken cavity. Tie the legs together with kitchen twine, and tuck the wings securely under. Mix the butter and mustard to a smooth paste and rub over the chicken skin and sprinkle with the remaining salt and white pepper. Place the bird in a medium roasting pan. Roast in the lower third of the oven for 30 minutes. Brush any remaining mustard-butter over the bird and continue to roast for 1 1/4 more hours. Baste the chicken with the pan drippings, and sprinkle with remaining sage and the thyme. Scatter the remaining apples and onions around the bird, tossing lightly to coat with the drippings. Add the white wine, and roast the chicken 20 minutes. Baste the bird, and toss the apples and onions again for even browning. Continue to roast until bird juices run clear and the meat between the leg and thigh reaches 160° F. Remove from the oven and transfer the chicken to a serving platter. Arrange the apples and onions around the chicken.
  3. Prepare the jus: Tip the roasting pan so the liquid pools to one end, and use a large spoon to remove any excess fat from the pan juices. Add apple cider and place the pan over medium-high heat. Use a wooden spoon to scrape the bottom of the pan, and then pour the jus over the chicken, apples, and onions.

Serve warm.

Recipe from The Daily Green: Originally published in Country Living.

Apples with Oatmeal Streusel

This recipe makes use of your microwave, for quicker cooking time and juicier, less dried-out apples than if done in the oven.


4 large organic Rome or Cortland apples
1/4 cup packed brown sugar
1/4 cup organic quick-cooking oats, uncooked
2 tablespoons organic chopped dates
1/2 teaspoon ground cinnamon
2 teaspoons margarine or butter


  1. Core apples, cutting out a 1 1/4-inch diameter cylinder from center of each, almost but not all the way through to bottom. Remove peel about one-third of the way down from top. Place apples in shallow ceramic casserole or 8″ by 8″ glass baking dish.
  2. In small bowl, combine brown sugar, oats, dates, and cinnamon. Fill each cored apple with equal amounts of oat mixture. (Mixture will spill over top of apples.) Place 1/2 teaspoon margarine or butter on top of filling in each apple.
  3. Cook apples, covered, on Medium-High (70 percent power) until tender, 12 to 14 minutes, turning each apple halfway through cooking time. Spoon cooking liquid from baking dish over apples to serve.

Recipe from The Daily Green: Originally published in Good Housekeeping

Hot Organic Apple Cider
Written by Laura Klein

Hot Organic Apple Cider

Enjoy Organic Cider

Serves 8-10

16-18 whole cloves
8 small organic apples, such as gala
2 organic oranges, thinly sliced
2 quarts organic apple juice (fresh organic apple juice, if you can find it, is the best)
1/4 cup raw sugar
1 teaspoon allspice
whole nutmeg
cinnamon sticks, for garnish

  1. Stud apples with cloves. In a large pot, combine remaining ingredients except for the cinnamon sticks. Bring to a simmer over low heat. Simmer for about 10-12 minutes. Remove from heat.
  2. Ladle cider into mugs and garnish with a cinnamon stick and serve.

Recipe from: Organic Authority,