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Roast Chicken With Cherry Brandy Sauce Recipe
|Butter||2 Tablespoon, melted|
|Soy sauce||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Whole chicken||4 Pound (1 Chicken, 3 1/2 To 4 Pound)|
|Cherry brandy sauce||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 4404 Calories from Fat 2683
% Daily Value*
Total Fat 298 g458.6%
Saturated Fat 93.7 g468.5%
Trans Fat 0 g
Cholesterol 1425.2 mg
Sodium 2540.8 mg105.9%
Total Carbohydrates 71 g23.6%
Dietary Fiber 1.5 g5.8%
Sugars 60 g
Protein 339 g677.5%
Vitamin A 92.3% Vitamin C 51.9%
Calcium 21.8% Iron 97.2%
*Based on a 2000 Calorie diet
Wash the chicken and dry thoroughly, inside and out.
Loosen the skin across the breast and then down around the leg and thigh using a chop stick or your fingers.
Work the butter mixture under the skin and into the meat of the breasts, legs and thighs and all over the outside skin as well.
Season the cavity of the chicken with salt and pepper.
Using an elastic food tie, truss the chicken.
Rotate the chicken on the spit rods for 55 to 60 minutes or until the internal temperature reaches 170 degrees on the instant thermometer inserted in the thigh meat.
Remove chicken and cut into pieces to serve with warm Cherry Brandy Sauce.