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Homemade Chicken Jubilee Recipe
|Broiler fryers||2 Large, cut up|
|Canned pitted bing cherries||1 Pound (1 can)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Chicken stock base||1 Tablespoon|
|Garlic salt||1⁄8 Teaspoon|
|Cold water||2 Tablespoon|
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
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.