A mixture of tart cherry preserves and ground chile pepper makes a delicious combination for whole roasted chicken. The seasoning gets an extra tang from Worcestershire sauce and Dijon mustard. It's a combination that is delightfully different, and it couldn't be easier to put together. I've used a clay cooker here, but I have also included instructions for a Dutch oven. Feel free to substitute other fruit preserves to vary the flavor. Sugar-free versions also work well.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 4 to 6 servings
Ingredients:
- One 4- to 5-pound whole chicken
- 1/4 cup cherry preserves (tested with Smucker's Orchard Finest Michigan Red Tart Cherry Preserves)
- 1 Tablespoon mayonnaise
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cayenne or chipotle chile pepper, or more to taste
- 1/4 teaspoon onion powder
Preparation:
Place each half of a clay cooker in the sink and fill with water to soak at least 15 minutes. After soaking, line the bottom with parchment paper. (See below for alternative baking instructions using other than a clay cooker.)
Remove any giblets from the cavity of the chicken and preserve for other uses or discard. Rinse the chicken well, inside and out, and pat dry. Salt the cavity of the bird. Place chicken breast-side up in the prepared clay cooker.
In a small bowl, whisk together cherry preserves, mayonnaise, Worcestershire sauce, Dijon mustard, salt, onion powder, and cayenne or chipotle chile pepper. Spoon sauce over the top of the chicken, covering all parts.
Place the clay cooker in a cold oven and turn heat to 425 F. Cook for 1 hour and 15 minutes to 1 hour and 30 minutes. Test with a meat thermometer. It should read 165 F. in the thickest part not touching bone. Remove the top of the clay cooker and increase the temperature to 450 F. Continue to cook, uncovered, to brown the chicken.
Let the chicken rest for 15 minutes before carving. This allows to meat to re-absorb its juices.
Yield: 4 to 6 servings
Dutch Oven Method:
Preheat oven to 375 F. Follow the same basic procedure as above using a Dutch oven or covered roaster. Once the chicken has reached 165 F. when tested with a meat thermometer, remove the top of the Dutch oven, increase oven temperature to 425 F., and continue to brown. Let rest before carving to serve.
Spicy Cherry Chicken Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Remove any giblets from the cavity of the chicken and preserve for other uses or discard. Rinse the chicken well, inside and out, and pat dry. Salt the cavity of the bird. Place chicken breast-side up in the prepared clay cooker.
In a small bowl, whisk together cherry preserves, mayonnaise, Worcestershire sauce, Dijon mustard, salt, onion powder, and cayenne or chipotle chile pepper. Spoon sauce over the top of the chicken, covering all parts.
Place the clay cooker in a cold oven and turn heat to 425 F. Cook for 1 hour and 15 minutes to 1 hour and 30 minutes. Test with a meat thermometer. It should read 165 F. in the thickest part not touching bone. Remove the top of the clay cooker and increase the temperature to 450 F. Continue to cook, uncovered, to brown the chicken.
Let the chicken rest for 15 minutes before carving. This allows to meat to re-absorb its juices.
Yield: 4 to 6 servings
Dutch Oven Method:
Preheat oven to 375 F. Follow the same basic procedure as above using a Dutch oven or covered roaster. Once the chicken has reached 165 F. when tested with a meat thermometer, remove the top of the Dutch oven, increase oven temperature to 425 F., and continue to brown. Let rest before carving to serve.
Spicy Cherry Chicken Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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