Roast Chicken with Prune Plums
|Frying chicken||4 Pound (1 Piece)|
|European plums||12 Large, halved and pitted (Prune)|
|Port/Apple juice||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
Remove chicken neck and giblets, then rinse bird inside and out and pat dry.
Place chicken, breast down, on a rack in a 10- by 15-inch roasting pan.
Roast in a 375° oven for 30 minutes; turn breast up and roast for 20 more minutes.
Add plums to pan, turning to coat with drippings.
Continue to roast, turning plums once, until fruit is soft when pierced and meat near thighbone is no longer pink; cut to test (10 to 15 more minutes).
Lift chicken from rack, drain briefly, and transfer to a platter.
Arrange plums around chicken.
Skim and discard fat from pan drippings; then stir in port, broth, and ginger.
Place pan over medium heat and stir to scrape browned particles free.
Increase heat to high, bring to a boil, and boil until reduced to 1/2 cup.
Reduce heat to low.
Add butter and stir until blended.
Pass sauce to spoon over chicken and plums.