Homemade Chicken Jubilee Recipe


MethodMain Ingredient


 Broiler fryers2 Large, cut up
 Paprika To Taste
 Butter/Margarine2 Tablespoon
 Canned pitted bing cherries1 Pound (1 can)
 Chili sauce1⁄2 Cup (8 tbs)
 Dry sherry1⁄4 Cup (4 tbs)
 Chicken stock base1 Tablespoon
 Garlic salt1⁄8 Teaspoon
 Cornstarch2 Tablespoon
 Cold water2 Tablespoon
 Brandy3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 7353 Calories from Fat 4299

% Daily Value*

Total Fat 477 g734.3%

Saturated Fat 144.9 g724.5%

Trans Fat 0 g

Cholesterol 2314.3 mg

Sodium 6902.6 mg287.6%

Total Carbohydrates 138 g46%

Dietary Fiber 12.1 g48.5%

Sugars 75.8 g

Protein 563 g1125.8%

Vitamin A 139.5% Vitamin C 119%

Calcium 38.6% Iron 164.9%

*Based on a 2000 Calorie diet


Season chicken pieces with salt, pepper, and paprika.
Melt butter in baking pan (about 9 by 13 inches); dip chicken pieces in butter to coat them lightly and turn skin side up.
Drain syrup from cherries, reserving cherries.
Combine cherry syrup with chili sauce, sherry, chicken stock base, and garlic salt; pour over chicken pieces.
Cover and bake in a hot oven (400°) for 45 to 50 minutes, or until chicken is tender, basting occasionally with the juices.
Remove cover the last 10 minutes to brown chicken.
Transfer chicken to a serving platter.
Pour juices into a pan and bring to a boil.
Blend cornstarch with water and stir into the hot sauce.
Stirring constantly, cook until thickened.
Add cherries and heat until hot through.
Turn into a sauce bowl.
To flame, warm brandy slightly; ignite and spoon over cherry sauce, stirring until the flame dies out.