Chicken with Port Flavored Grape Sauce
|Roasting chicken||5 Pound|
|Butter/Margarine||1 Tablespoon, melted|
|Regular strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Tawny port||1⁄2 Cup (8 tbs)|
|Cornstarch||2 Tablespoon, stirred together with water|
|Water||2 Tablespoon, stirred together with cornstarch|
|Firmly packed brown sugar||1 Tablespoon|
|Thyme leaves||1⁄4 Teaspoon|
|Seedless green grapes/Seedless red grapes||2 Cup (32 tbs)|
Remove chicken neck and giblets, then rinse chicken inside and out; pat dry.
Place breast down on a rack in a roasting pan; brush with butter and sprinkle lightly with salt and pepper.
Roast in a 325° oven for 45 minutes.
Turn chicken breast up.
Continue to roast until meat near thighbone is no longer pink; cut to test (about 45 more minutes).
Transfer chicken to a platter and keep warm.
Pour broth into roasting pan and stir to scrape up browned particles; then pour into a 1- to 2-quart pan.
Add port, cornstarch-water mixture, sugar, thyme, and grapes.
Cook over high heat, stirring, until mixture boils, thickens, and turns clear.
Pour half the sauce over and around chicken on platter.
Pass remaining sauce to spoon over individual serving.