Originally a partridge dish from Vienna
Recipe courtesy of Graham Kerr
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4 servings



Preheat oven to 350 degrees. Wash and thoroughly dry chicken. Cut wings off. Season inside of chicken with salt, pepper and rosemary. Sprinkle pineapple with cinnamon and mace, and then add 1 tablespoon Slivovitz. Allow to marinate a few minutes. Spoon pineapple inside chicken and pack tightly. Spoon a little juice into cavity. Tie chicken, passing the string around the legs and behind the parson's nose and then tie legs down tight onto the parson's nose. Place chicken into a small baking dish, standing in a pan of water.

Add the pineapple juice to the juices remaining from the marinated pineapple, together with the orange zest and remaining 4 tablespoons of Slivovitz. Season with salt and pepper and add the juniper berries, vinegar and honey. Place the mixture into a saucepan, bring to a boil and then lower the heat and simmer 2 minutes.

Paint the chicken with some of the basting mixture and then pour a little more of the mixture over the chicken. Plate into the oven for 1 hour, 10 minutes. Turn the bird over 20 minutes before the end of cooking. Baste chicken from time to time. Remove chicken to a dish and keep warm. Place the remaining basting sauce into the pan juices. Heat slowly and strain through a sieve and add any remaining pieces of pineapple. Add the chicken stock and then thicken with arrowroot.

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