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.
Ingredients
- 3 lb roasting chicken
- 8 oz 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
Instructions
- 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.
- 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.
- 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.
- Lift the chicken from the casserole and place it on the serving dish. Discard the rosemary sprigs.
- 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.
Calories: 617 kcal
Carbohydrates: 23 g
Protein: 43 g
Fat: 39g
Saturated Fat: 11 g
Cholesterol: 214 mg
Sodium: 174 mg
Potassium: 673 mg
Fiber: 5 g
Sugar: 16 g
Vitamin A: 2317 IU
Vitamin C: 53 mg
Calcium: 66 mg
Iron: 4 mg