This tasty dish probably originated as a Rosh Hashanah tradition but it can be enjoyed on Pesach as well.
1 whole roasting chicken, about 3 ½ pounds
Kosher salt and freshly ground pepper to taste
1 teaspoon cinnamon
1 onion, peeled and cut into chunks
1 cup chicken stock
1 1/3 cups dry white wine
3 fuji or gala apples, cored and sliced
2 tablespoons sugar
Preheat the oven to 375 degrees.
Sprinkle the chicken, inside and out with salt and freshly ground pepper to taste and 1/2 teaspoon of the cinnamon.
Put the onions in a roasting pan. Place the chicken on top. Pour the chicken broth and wine over the chicken, and roast in the oven for 45 minutes.
Sprinkle the apples with the remaining cinnamon and sugar. After the chicken has been cooking for 45 minutes, add the apples to the pan. Baste with the wine, and roast for about 45 more minutes, or until the apples are very soft and the chicken is cooked.
Remove from the oven and serve hot.