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the "after" | by boondockstudios
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the "after"

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. :)

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Taken on March 17, 2007