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Roast Chicken With Prune Plums

Chicken.delights's picture
  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.

Recipe Summary

Main Dish

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