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Jim Coleman Recipes

Whole Roasted Organic Chicken with Plums with a Natural Pan Glaze

(Serve as a second course)

For this recipe you will need:

  • ½ Chicken

Plum Sauce

  • 2 ounces cider vinegar
  • 2 1/2 ounces sugar
  • 4 ounces plum puree
  • 1 pint Jus Lié
  • 1 ounce Kirsch
  • 2 ½ ounces butter

Chicken Glaze

  • 12 ounces soy sauce
  • 3 ounces honey
  • 6 peppercorns
  • Zest of one orange
  • 1 ounce ginger
  • 2 garlic cloves, crushed
  • 1 ounce cilantro

Preheat the oven to 400 degrees.

Rub the entire chicken with butter. Season the chicken with salt, pepper, including the cavity and the area between the skin and breast meat.

Season the onions and plum puree with salt and pepper, then stuff with rosemary into the chicken cavity.

Place chicken on a roasting pan and put in the oven. Roast for 45 minutes to an hour or until the juices run clear. After the chicken has roasted for 20 minutes, baste the entire bird with the pan drippings. Baste every 10 minutes.

For the glaze - remove chicken from the oven and allow to rest. Deglaze the pan drippings with the white wine. In a hot saute pan, add the pan drippings, orange juice and honey.

Taste and add salt and pepper, if needed.

Reduce the sauce to 1/3 cup, about 8-10 minutes. Place the roasted chicken on a platter. Drizzle the sauce over the chicken



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