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Pot Roasted Chicken with Cranberries

The slightly sharp taste of cranberries complements poultry beautifully. During winter you can buy fresh cranberries imported from North America. You can buy frozen or tinned varieties all year round.

Preparation time : 10 minutes,
Cooking time : 1 hour 20 minutes,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 595

ingredients

serves 4
3 lb (1.4 kg) roasting chicken
8 oz (225 g) cranberries
1 tablespoon raw brown sugar
Grated rind of 1 orange
Juice of 2 oranges
Salt and freshly ground black pepper
4 sprigs rosemary
1 tablespoon honey

method

1. Choose a casserole or covered roasting tin to fit the chicken snugly. Put the cranberries, sugar, orange rind and juice into the casserole and mix together.

2. Remove any giblets from the chicken and season the bird lightly inside and out with salt and black pepper. Place it on top of the cranberries with the rosemary, cover and cook in the Oven for 1 hour. Warm a dish ready for serving.

3. Remove the cover and smear the honey over the chicken. Continue cooking for a further 20 minutes, basting frequently with the cooking juices, until the chicken is golden-brown.

4. Lift the chicken from the casserole and place it on the serving dish. Discard the rosemary sprigs.

5. Remove the cranberries with a draining spoon and arrange them around the chicken. Carefully skim off and discard any fat from the cooking juices. Serve the cooking juices separately in a sauceboat.

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