Turning apples into gold

For those of you who read my post yesterday and wondered about the roast chicken recipe I was photographing, here is a further post.

I was surprised Jeannette Hyde's '10 Hour Diet' cookbook required me to stuff and apple inside a chicken then cook it for 2 hours, but the result was amazing. Not in the way I had expected.

Rather than disintegrate into mush, the red apple kept its shape and took on the flavours of the bird. When I carved the meat and sliced the apple, it had a marvellous flavour. An excellent accompaniment.