Roast Chicken with Prune Plums
|Whole frying chicken||4 Pound|
|Prune plums||12 Large, halved and pitted|
|Port wine/Apple juice||1⁄2 Cup (8 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs) (Homemade Or Purchased)|
|Ground ginger||1⁄2 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast down, on a rack in a shallow roasting pan.
Roast, uncovered, in a 375° oven for 30 minutes.
Turn chicken over and roast for 20 more minutes.
Add plums to pan, turning fruit in drippings to coat.
Continue to roast, turning plums once, until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (10 to 25 more minutes).
Transfer chicken to a platter and surround with plums; keep warm.
Skim and discard fat from pan drippings.
Add port, broth, and ginger to pan.
Place over high heat; boil, stirring to scrape browned particles free, until reduced to 1/2 cup.
Reduce heat to low.
Add butter and stir until blended.
Pass sauce at the table.