About Plum and Cherry Roasted Chicken Recipe: A delicious chicken dish to devour at your next dinner party! Filled with veggies, butter and tangy lemon essence, this chicken recipe will be a sure shot hit among your friends and family.
Ingredients of Plum and Cherry Roasted Chicken
1/2 Tbsp Butter, unsalted
1/3 Cup Carrot (finely diced)
1/3 Cup Onion (finely diced)
1/3 Cup Celery (finely diced)
2 Fresh thyme sprigs
2.25 Kg Whole free range chicken
Pepper (freshly ground)
6 Lemon slices (1/8 inch thick)
1/2 Cup Onion, sliced
1/2 Cup Carrot, sliced
1 Tbsp Fresh lemon juice
3/4 Cup Chicken stock/broth
10 Plums (cut)
20 Nos Fresh cherries
How to Make Plum and Cherry Roasted Chicken
1.Preheat the oven to 425 degree C. Melt 1 tablespoon of the butter in a skillet.
2.Add the diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs.
3.Wash the chicken rapidly inside out with hot water and pat thoroughly dry.
4.Pull the neck skin up over the breast and secure it to the back with a toothpick.
5.Add salt and pepper to cooked vegetables, a handful of parsley stems and celery leaves along with the lemon slices.
6.Massage the chicken all over with 1 tablespoon of butter, and then truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body.
7.Take a heat proof roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set its breast up on a rack in the pan.
Roast the chicken in the oven for about 120 minutes, as follows:
1.At 15 minutes, brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350.
2.At 45 minute, brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.
3.At 60 minutes, baste with the pan juices.
4.To test, check the drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes.
5.Spear the chicken through the shoulders; lift to drain; if the last of the juices run clear yellow, the chicken is done.
6.Let rest on a carving board for 15 minutes; discard the string. Spoon all but 1 tablespoon of fat from the juices in the pan.
7.Add the stock and boil until lightly syrupy for about 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful.