maraschino chicken with rosemary roasted potatoes
Whole chicken (though there's no reason it can't be done with parts)
3 jars maraschino cherries (you'll only need the juice from the 2nd and 3rd
2 cups water
Put the bird breast side up in a large roasting pan. Pour the cherry juice
from all three jars over the outside of the chicken, stuff the inside cavity
with the cherries from just one jar.
Pour the two cups of water into the roasting pan around the chicken (NOT
OVER IT). This will keep the sugar in the juice from burning during
cooking, and make a pan sauce.
Start oven at 500 degrees, cook for 30 minutes (this is to make a lurvely
brown skin, which will also hold in juices).
Knock the temperature back down to 350 degrees and cook until the internal
temp is 180 degrees (a few hours-ish).
The cherry juice, water and juices from the chicken will basically simmer in
the bottom of the roasting pan while the bird cooks, making a pan sauce.
You can do further reduction of the sauce on the stovetop if you like
(though I wouldn't add anything extra...except maybe some butter, and/or a
some cream if you like sauces like that), after taking out the chicken when
it's done, but it was REALLY good like it was. Just siphon off the excess
fat. Or don't. :)