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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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With rosemary, apples, cranberries and ginger, this is not your ordinary roasted chicken! It's a great alternative to turkey for a smaller holiday gathering.Sue Gronholz, Beaver Dam, Wisconsin Ingredients:
1/4 cup butter, softened |
5 teaspoons minced fresh rosemary, divided |
1 roasting chicken (6 to 7 pounds) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 medium apples, peeled and cubed |
1 large sweet onion, thinly sliced |
1 cup fresh or frozen cranberries |
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided |
3 tablespoons lemon juice |
4 garlic cloves, minced |
1 tablespoon minced fresh gingerroot |
1 cup unsweetened apple juice |
1/4 cup balsamic vinegar |
1/4 cup honey |
Directions:
1. In a small bowl, combine butter and 3 teaspoons rosemary. Place chicken, breast side up, on a rack in a roasting pan; tie drumsticks together with kitchen string. Rub butter mixture over chicken; sprinkle with salt and pepper. In a large bowl, combine the apples, onion, cranberries, 3/4 cup broth, lemon juice, garlic, ginger and 1 teaspoon rosemary; place around chicken.
2. Bake, uncovered, at 350° for 1 hour. Pour apple juice over chicken. Bake 1-1/4 to 1-3/4 hours longer or until a meat thermometer reads 180°, basting every 30 minutes. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before carving chicken.
3. Pour drippings and apple mixture into a blender; skim fat. Cover and process until blended. Transfer to a large saucepan. Stir in the vinegar, honey and remaining broth and rosemary; heat through. Serve with chicken. Yield: 6 servings (5 cups gravy).
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