An easy poultry recipe takes on a delicious fruitiness when basted with this savoury-sweet glaze. This recipe was featured on House & Home TV 2004.
1 roasting chicken (3-1/2 lb.)
2 tbsp melted butter
1 tsp each salt and coarsely ground pepper
3 cups blue grapes*
2 tbsp brown sugar
2 tbsp balsamic vinegar
2 cloves of garlic, minced
1 tbsp finely chopped fresh rosemary
* If substituting muscat grapes for blue grapes, use 1-1/4 cups muscat grapes for each cup of blue grapes.
Step 1: Preheat the oven to 350°F.
Step 2: Remove giblets and neck from the cavity of the chicken and rinse bird inside and out. Pat dry with paper towel; rub all over with melted butter. Season chicken inside and out with salt and pepper.
Step 3: Truss legs together and bend wings under chicken. Place on a rack in a shallow roasting pan and place in the oven. Roast for 30 minutes.
Step 4: Meanwhile, crush grapes in a saucepan with a potato masher. Bring to boil; reduce heat and simmer for five minutes. Strain and discard skins and seeds.
Step 5: Stir brown sugar, balsamic vinegar, garlic and rosemary into the grape juice. Return to the saucepan and simmer for 10 minutes or until reduced and slightly thickened.
Step 6: After the first 30 minutes of roasting, brush chicken liberally with glaze every 15 minutes. Roast for one hour longer or until an instant-read thermometer inserted into the fleshy area between the leg and the body registers 180°F. Remove from oven and tent with foil for 10 minutes before carving. Skim fat from roasting pan and strain juices. Carve chicken and serve pan juices on the side.