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Receta 17th Century English Roast Chicken with Sherry, Apricots and Prunes
Add a photoI have updated and modified this recipe from 17th century England. The garnish and the addition of apricots are my doing. I garnish the perimeter of the serving platter with semi-circular slices of orange, each topped with a prune, and each prune topped with an apricot slice. Contrasting colors of orange and black are elegant, and the deglazed pan juice with sherry is delicious! I like to serve this dish with crispy brown baked potatoes, baked separately in the oven during the roasting of the chickens. This is a great dish to serve to guests.
Ingredientes
- 20 uncooked prunes
- 20 dried apricot halves
- Sherry, (preferably dry or cocktail variety) about 1 cup divided
- 1 teaspoon ground ginger
- Salt and pepper
- 2 whole fryers
- Butter
- 1 medium onion
- Chicken stock as needed
- ¾ cup additional sherry
- 1 orange, halved and cut in semi-circular slices
Direcciones
- A few hours before (or the night before) put the prunes and apricot slices in a small sealable container and pour ½ cup sherry over them. Seal and tilt to moisten all the fruit. Marinate until roasting time.
- Rinse and dry fryers with paper towels. Season insides of fryers with salt, pepper and ginger (1/2 teaspoon ginger in each). Drain the fruit but keep any drained-off sherry. Place 10 prunes, followed by 1 tablespoon pat of butter in each chicken, then 10 dried apricot halves in each. Close cavity and tie down drumsticks. Place fryers in a roasting pan just large enough to hold them. Rub butter over breasts and drumsticks; sprinkle fryers lightly with salt and pepper. Peel and quarter the onion and place around fryers in the roasting pan. Roast uncovered at 375° F. After 10 minutes pour remaining marinating sherry plus more to make ½ cup over chickens. Continue roasting, basting with pan juices every 10 minutes, adding a little chicken stock to juices, if necessary, to keep them from burning. If chickens start to brown too much before testing done, cover them with a tent of foil.
- When thighs test done, about 1¼ to 1½ hours, carve chickens and place on platter. Surrounded the perimeter of the platter with semi-circular orange slices, peel-on and curved sides outward. Top each slice with a prune and each prune with an apricot half from the chicken cavities. If any fruit remains, scatter over top of chicken. To the pan juices add ¾ cup sherry and bring to a rapid boil over a range burner, scraping loose the brown particles in pan. Stir constantly until syrupy. Strain through a strainer. Skim off as much fat as possible and pour some of the sauce over chicken. Pass any remaining sauce separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 8 servings | |
| Calories 900 | |
| Calories from Fat 523 | 58% |
| Total Fat 58.32g | 73% |
| Saturated Fat 20.6g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 301mg | 13% |
| Potassium 993mg | 28% |
| Total Carbs 27.1g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 17.95g | 12% |
| Protein 59.28g | 95% |
Evaluaciones
05 de Marzo de 2010
This recipe sounds uniquely-scrumptious, Marlin! GOTTA try it!Yo he cocinado/probado esta receta
