Chef Maxwell's Roast Chicken with Apple Cider Glaze

Servings 12

1 chicken (4 pounds), whole and thawed
1 medium Granny Smith Apple, quartered
1 Medium onion, quartered
1 bunch parsley sprigs
salt and pepper
1 cup chicken stock
½ cup apple cider
½ cup cream

Rinse bird well. Stuff the cavity with apple, onion and parsley. Season the bird with salt and pepper. Place it on an oiled rack in a roasting pan. Add the chicken stock and roast in a pre-heated 325 degree oven for about 1 hour or until the temperature in the deepest part of the breast reaches 160 degrees. Remove the chicken to a platter and drain the roasting pan. Separate the fat from the broth left in the pan. Combine 1 cup of broth, the cider and the cream. Bring to a boil and reduce to a simmer. Add the stock as needed to make enough sauce for use. Season with additional salt and pepper.