Roast Chicken with Prune Plums Recipe


MethodMain Ingredient


 Whole frying chicken4 Pound
 Prune plums12 Large, halved and pitted
 Port wine/Apple juice1⁄2 Cup (8 tbs)
 Regular strength chicken broth1⁄2 Cup (8 tbs) (Homemade Or Purchased)
 Ground ginger1⁄2 Teaspoon
 Butter/Margarine1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4391 Calories from Fat 2367

% Daily Value*

Total Fat 264 g406.3%

Saturated Fat 96.1 g480.3%

Trans Fat 0 g

Cholesterol 1376.9 mg

Sodium 1496.1 mg62.3%

Total Carbohydrates 96 g32%

Dietary Fiber 11.4 g45.6%

Sugars 80.2 g

Protein 375 g749.5%

Vitamin A 128.1% Vitamin C 125.7%

Calcium 27.8% Iron 91.3%

*Based on a 2000 Calorie diet


Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast down, on a rack in a shallow roasting pan.
Roast, uncovered, in a 375° oven for 30 minutes.
Turn chicken over and roast for 20 more minutes.
Add plums to pan, turning fruit in drippings to coat.
Continue to roast, turning plums once, until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (10 to 25 more minutes).
Transfer chicken to a platter and surround with plums; keep warm.
Skim and discard fat from pan drippings.
Add port, broth, and ginger to pan.
Place over high heat; boil, stirring to scrape browned particles free, until reduced to 1/2 cup.
Reduce heat to low.
Add butter and stir until blended.
Pass sauce at the table.