Recipe courtesy of Susan Gordon
Episode: Roasted Chicken
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Total:
5 hr 50 min
Prep:
4 hr 20 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings

Ingredients

For the marinade:
For the rub:
For the sauce:

Directions

Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours. 

Pre-heat oven at 400 degrees F. 

In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting. 

In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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