Saturday, January 29, 2011

Roasted chicken with cherry port glaze

The original recipe from Cooking Light called for cornish hens, which you are free to use. Gaby, however, once asked why we were eating baby chickens when I had made cornish hens -- so we don't make them in our house any more. Which is sad, because they're not actually baby chickens and are, in fact, rather good.

1/2 cup cherry preserves
1/2 cup port
1 tablespoon grated fresh ginger
1 tablespoon balsamic vinegar
1 whole chicken

Preheat oven to 400°. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from chicken. Rinse chicken with cold water; pat dry. Remove skin; trim excess fat. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Bake at 400° for 15 minutes. Brush chicken with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes.

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