- 1 [3-pound / 1.5-kg] pheasant
- 1/2 teaspoon [2.5 mL] thyme
- 1 small onion, halved
- 2 garlic cloves, halved
- 1 apple, peeled and quartered
- 2 tablespoons [30 mL] apple jelly
- Salt and pepper
- 1/4 teaspoon [1 mL] cinnamon
- 2 teaspoons [10 mL] thyme
- 1/4 cup [60 mL] Brandy
- 1 tablespoon [8.75 g] flour
- 3/4 cup [190 mL] chicken broth
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- Rinse pheasant under cold, running water; wipe it dry inside-out, using paper toweling.
- Remove inside excess fat.
- Sprinkle the inside with 1/2 teaspoon [2.5 mL] thyme.
- Stuff the bird with onion and garlic halves; arrange apple pieces near the opening.
- Fold wings towards the back of the bird; secure wings with skewers.
- Tie both legs together, using a string.
- Transfer pheasant, breast side up, onto the oiled rack of a roasting pan.
- Into a small bowl, whip together apple jelly, a little salt and pepper, cinnamon and 1 1/2 teaspoons [7.5 mL] of remaining thyme.
- Brush pheasant with 1 teaspoon [5 mL] apple jelly mixture.
- Roast into a preheated 400°F [200°C] oven for 30 minutes, brushing pheasant with a little of remaining apple jelly mixture, twice while roasting.
- Cover bird with al foil; roast for 15 minutes more, until juices run clear when pierced with a fork and a meat thermometer registers 185°F [85°C] into a thigh.
- Using a fork, remove and then finely chop apple pieces.
- Transfer pheasant onto a serving plate; cover loosely with al foil.
- Set aside for 10 minutes.
- Meanwhile, scrape roasting pan; reserve 1 tablespoon [15 mL] cooking juices [throw away remaining cooking juices].
- Transfer roasting pan over medium heat.
- Add cooked chopped apple and remaining thyme; simmer over medium heat for approximately 7 minutes, until golden.
- Pour in Brandy; simmer for 30 seconds, until almost completely evaporated.
- Sprinkle with flour; cook, stirring, for 1 minute.
- Whip in chicken broth.
- Salt and pepper, to taste.
- Bring to a boil; simmer, stirring, for aproximately 4 minutes, until just thickened.
- Serve pheasant, along with sauce.
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