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Preheat oven to 450°F/220°C.
Cover bottom of roasting pan with onion slices; put roast, fatty-side up, on top. Sprinkle with cinnamon and thyme.
Add chicken bouillon to cover bottom of roasting pan. Roast 10 min.
Reduce heat to 350°F/180°C and continue roasting for 80 min. or until meat thermometer registers 160°F/70°C. Remove from oven, cover loosely with foil and cool 10-15 min.
Meanwhile, heat butter in a skillet and cook apples, turning to brown evenly. Deglaze pan with apple juice and reduce by half. Add cornstarch and cook about 1 min. to thicken slightly.
Serve roast with sauce and slices of apples and onions.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.