Festive Roast Chicken - 35g Carbs, 3g Fiber
From: Taste of Home Christmas Annual Annual 2009, p44
With rosemary, apples, cranberries and ginger, this is not your
ordinary roasted chicken! It's a great alternative to turkey for
a smaller holiday gathering.—Sue Gronholz, Beaver Dam, Wisconsin
Prep: 20 min
Bake: 2 1/4 hours PLUS standing
Servings: 6
1/4 cup butter, softened
5 tsp minced fresh rosemary, divided
1 roasting chicken (6 to 7 lb)
1/2 tsp salt
1/4 tsp pepper
4 medium apples, peeled and cubed
1 large sweet onion, thinly sliced
1 cup fresh or frozen cranberries
1 (14 1/2 oz can) reduced-sodium chicken broth, divided
3 Tbsp lemon juice
4 garlic cloves, minced
1 Tbsp minced fresh gingerroot
1 cup unsweetened apple juice
1/4 cup balsamic vinegar
1/4 cup honey
In a small bowl, combine butter and 3 teaspoons rosemary.
Place chicken, breast side up, on a rack in a roasting pan; tie
drumsticks together with kitchen string. Rub butter mixture over
chicken; sprinkle with salt and pepper. In a large bowl, combine
the apples, onion, cranberries, 3/4 cup broth, lemon juice, garlic,
ginger and 1 teaspoon rosemary; place around chicken.
Bake, uncovered, at 350 degrees F for 1 hour. Pour apple juice
over chicken. Bake 1 1/4 to 1 3/4 hours longer or until a meat
thermometer reads 180 degrees, basting every 30 minutes. Cover
loosely with foil if chicken browns too quickly. Cover and let
stand for 15 minutes before carving chicken.
Pour drippings and apple mixture into a blender; skim fat. Cover
and process until blended. Transfer to a large saucepan. Stir in
the vinegar, honey and remaining broth and rosemary; heat through.
Serve with chicken.
Servings: 6 (5 cups gravy)
Nutrition per Serving:
731 Calories, 39g Fat, 14g Saturated Fat), 199mg Cholesterol,
626mg Sodium, 35g Carbs, 3g Fiber, 58g Protein
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