Roast Chicken with Apple Stuffing and Cider Sauce

1 (3 1/2 - 4 pound) whole roasting chicken
1 teaspoon salt
3/4 teaspoon black pepper

Stuffing:
1 tablespoon butter
1 apple, peeled, cored and finely diced
1 onion, 1/2 finely diced and 1/2 reserved
2 tablespoons fresh tarragon, chopped
1/2 cup dry breadcrumbs
1/4 cup apple cider
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce:
2 tablespoons flour
1/2 cup apple cider
1/2 cup chicken broth (fat-free)
1 tablespoons fresh tarragon, chopped
1 tablespoon apple cider vinegar

Make stuffing by melting butter in non-stick skillet over medium heat. Place apple pieces in skillet; saut�. Add onion diced pieces; saut� until softened, about 3 minutes. Remove from heat. Stir in tarragon, breadcrumbs and apple cider. Add salt and pepper; stir. Set aside.

Heat oven to 400 degrees F.

Loosen skin on breasts and thighs of chicken by sliding fingers under skin. Push stuffing under skin, distributing evenly. Tie legs with six inch piece of butcher twine. Sprinkle 1 teaspoon salt and 3/4 teaspoon black pepper on inside and outside of chicken. Place onion half inside the cavity of chicken. Place chicken in roasting pan; bake for 1 hour.

To make sauce, transfer chicken from roasting pan to cutting board. Pour pan drippings into sauce pan, scraping bits from bottom of pan. Whisk in flour. Warm over medium heat. Gradually whisk in apple cider and chicken broth. Bring to simmer; cook over very low heat for 3 minutes. Stir in tarragon and apple cider vinegar.

Carve chicken; arrange on serving plate. Pour sauce into pitcher and pass separately.

Serves 4.

Per Serving: 500 calories; 46 g protein; 26 g carbohydrate; 23 g fat; 7 g saturated fat

Recipe and photograph provided courtesy of the National Chicken Council - used with permission