Basil chicken with calvados apple

Wash the chicken thoroughly under running water, dry it with a cloth, then salt it internally.

Peel one of three apples, core material and core setting into wedges.

Put these into the abdominal cavity of the chicken with 5 basil leaves, then close the opening and moved the bird into a bowl.

Carefully lift the skin of the chest and thighs, so as not to break it, and inserted between the skin and the meat of other five basil leaves, cut in half.

Wet chicken with four tablespoons Calvados and let it marinate for half an hour; every now and then sprinkle with the runny liquid on the bottom of the bowl.

After the time periods indicated drained the chicken from the marinade and place in a greased baking with 30 g of butter, sprinkle with rest of butter, melt in a pan, and pass in the oven already warm (225 degrees) for about 1 hour.

Peel the two apples left, cut them in two, privatel core material and place in the cavity of each half leaves of Basil.

After 35 minutes, turn the chicken, place in baking pan half the apples and Calvados rest and bring to boiling.

When transferred to the chicken and apples on a serving dish and keep warm.

Extend the cooking with cider and let it reduce by 1/3 to moderate heat.

Pass through a sieve, grease free and reach into or in a small saucepan.

Add the cream, add salt and pepper and let it reduce until sauce thickens.

Serve with the chicken and apples.