Roasted Chicken with Cherry Sauce
Fresh lemon and herb-seasoned roasted whole chicken served with a brandied tart cherry sauce.
1 (5 to 6-pound) whole roasting chicken
1 tablespoon olive or vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 of a medium lemon, sliced
1 sprig parsley
3 tablespoons brown sugar, packed
4 teaspoons cornstarch
2 cups frozen tart red cherries
3/4 cup apple juice
1 tablespoon lemon juice
2 tablespoons brandy
- Rinse chicken; pat dry with paper towels. Brush with oil. In a small bow, combine garlic powder, tarragon, salt, and pepper. Sprinkle over chicken; rub in with your fingertips. Place lemon slices and parsley in body cavity. Tuck the drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the chicken.
- Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of an inside thigh muscle. The bulb should not touch the bone. Roast, uncovered, in a 325°F (160°C) oven for 1 3/4 to 2 1/2 hours or until meat thermometer registers 180°F to 185°F (approximately 85°C). At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When two-thirds done, cut band of skin or string between drumsticks so thighs will cook evenly. Remove from oven; cover with foil. Let stand for 10 to 20 minutes before carving.
- Meanwhile, for sauce, in a medium saucepan stir together the brown sugar and cornstarch. Stir in the cherries, apple juice and lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in brandy. Heat through. Serve sauce with chicken.
Makes 8 to 10 servings.