Elswet's Roast Chicken

• 4 lbs roasting chickens
• 1 large sweet apple, cored and quartered
• 1 large white onion, quartered
• 1 teaspoon virgin olive oil
• 2 sprigs fresh thyme
• 2 garlic cloves, peeled, pressed
• 12 teaspoon fresh ground rosemary, measurement after grinding
• 12 cup brewed coffee, Starbucks Kenya is awesome
• 12 teaspoon rubbed sage
• salt and pepper
• 3 leaves fresh sage

1. Preheat oven to 350F.
2. Wash, dry, and oil your chicken.
3. Place on rack in a shallow open roasting pan.
4. Rub the skin with salt and pepper, rubbed sage, and fresh ground rosemary.
5. Place onion, apple, thyme, coffee, garlic, and sage leaves into cavity.
6. Cover the top and sides of the bird with clean white cheasecloth which has been moistened with oil.
7. Place the pan in preheated oven.
8. Do not add water just the coffee or cover the pan!
9. Baste the chicken from time to time with the pan drippings.
10. Roast for 30-45 minutes per pound, depending on chicken size, allowing longer per pound for a smaller chicken than for a larger one.
11. About 3/4 through the cooking time, turn the bird breast side up and finish cooking.
12. The chicken is done when the thigh meat is soft when pinched.
13. Do NOT pierce the skin with a fork as this allows all the wondermous juices to escape.
14. Remove chicken to a heated platter and serve.
15. If you do not have access to the oil cloth, loosely cover the bird for the first 3/4 of cooking, turn, and remove cover for the remainder of baking time to allow browning.

roasting chickens, sweet apple, white onion, virgin olive oil, thyme, garlic, fresh ground rosemary, coffee, sage, salt, sage

Taken from www.food.com/recipe/elswets-roast-chicken-174538 (may not work)