Prep 25 mins
Cook 1 hr 30 mins
This is a somewhat time consuming recipe but makes a tender, juicy chicken. I varied a recipe used for pork and made several roasting chickens this way.
- 1 large roasting chicken, defrosted.
- 12 ounces cranberries
- 1 cup water
- 1 cup granulated sugar
- 1⁄2 large onion, chopped coarse
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup unsalted chicken stock
- kosher salt
- 1⁄2 cup fresh mushrooms, chopped coarse
- Pre-heat oven to 350 F.
- Remove chicken giblets.
- Rinse away the chicken blood using cold water.
- Salt and pepper the damp chicken inside and out.
- Using medium-high heat, warm the oil and butter in a large oven-proof pan.
- When oil is hot, brown the chicken on all sides (about 3 minutes per side).
- Place about half of the chopped onion inside the chicken cavity and completely cover the pan (aluminum foil works fine).
- Place covered pan inside oven and bake about 25-30 minutes.
- While the chicken is baking, put the water and sugar into an uncovered sauce pan.
- Stir and heat until"syrup" begins to boil.
- Add all the cranberries and heat on medium setting until boiling begins, making a cranberry sauce.
- Stir occasionally.
- Reduce heat to simmer and let cook.
- When chicken has finished baking remove lid and spoon out as much fat as possible.
- Leave chicken juices in pan.
- Place on low heat.
- Add cranberry sauce, chicken broth, and the rest of the chopped onions.
- Once the sauce begins to boil reduce heat to simmer.
- Turn the chicken over about every 10 to 15 minutes.
- Baste often and reduce sauce until it thickens (about 30-45 minutes).
- Add chopped mushrooms and continue cooking/basting about another 10 minutes.
- Sauce should be thick enough to coat a spoon.
- Serve hot and place enough sauce over chicken.
- Extra sauce can be added to rice, potatoes, or other side dish.