Spiced Roast Chicken with Apples and Currantsfrom the book "Eating Shakespeare"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
Served at Seashire's 26th Anniversary
Preheat the oven to 325. prepare the roasting pan with a light coating of cooking spray. Combine the stuffing ingredients and put half into the roasting pan. Wash the chicken abnd put in the pan, on top of the apple mixture. Put the remaining mixture in the bird. Do not truss the bird, but tuck the wings behind the birds back. Combine the seasonings and rub all over the birds skin. Dot the breasts with butter and bake the chicken intil the leg joints move easilt and the juices run clear.
Let the bird rest for about 10 minutes before carving,then cut into portions and arrange on a warm serving platter. Add the orange juice and vinegar to the roasting pan and mix with the cooking juices and cooked apples and currants. Spoons this mixture over the chicken. Garnish with orange wedges if desired.
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