You guys should know by now that I just don't do boring chicken and this recipe that I created is no exception. The glaze adds that WOW! to roasted birds like you wouldn't believe. And when I want a kick I found that a little bid of chipotle in adobo is a perfect addition. Good creamy mashed potatoes and a veggie and you're all set. Enjoy!
Recipe: Roast Chicken With Cherry-Port Glaze
1 cup ruby port
3 shallots, finely chopped
2 tablespoons ginger, grated
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary
2 garlic cloves, smashed1 cup cherry preserves
2 tablespoons orange juice mixed with
1/2 teaspoon of cornstarch
Preheat oven to 400 degrees.
For the glaze:
In a medium saucepan over medium heat add port, shallots, ginger, balsamic, rosemary and garlic. Bring to a boil and then simmer until sauce is reduced by 1/4 cup. Add the preserves and stir until melted. Add orange juice/cornstarch mixture. Bring to a boil, stir and then remove from heat.
For the chicken:
Tie the legs together and bend wings underneath your birds. Place two chickens on a wire rack over a baking sheet lined with aluminum foil (for easy clean up). Season birds with salt and pepper. bake at 400 degrees for 15 minutes. Reduce oven temperature to 350; brush hens with glaze and bake another 40-60 minutes (depending on the size of your birds) basting with glaze every 10 minutes until chicken reaches 165 degrees. Remove from oven and let stand 5 minutes. Split in half and serve.