Rosemary Baked Chicken with Huckleberry Mead Sauce
Good any time of the year, Rosemary Chicken is especially good when you use fresh Rosemary and use some as a garnish. I like using a clay baker, and the recipe works well with a traditional baking pan or crock pot. I have included changes for cooking time and methods. When I went into my recipe file I discovered that there was also a Huckleberry Mead Sauce. It is really nice to serve with the chicken, so I am including it. If you can’t find a huckleberry mead wine, I have used Huckleberry d’ Latah by Latah Creek Winery. It works well with this recipe and besides you can enjoy the rest with dinner! Have fun with this
Servings: 4
Calories: 413kcal
Ingredients
- 1 5 lb. whole young chicken
- 1 clove garlic
- ½ medium white sweet onion 5 oz.
- 1 ½ teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- 1 teaspoon olive oil
Huckleberry Mead Sauce
- 1 cup Huckleberry Mead Wine
- 1 1/2 cup juices from the roast chicken
- 1/2 cup water
- 3 TBSP Cornstarch
Instructions
- Soak the Romertoff baker (top and bottom) in cold water ( for at least 10 minutes) while preparing the chicken for baking.
- Wash the chicken carefully and remove any giblets from the inside cavity.
- Remove the baker from the cold water and place the chicken in the bottom of the baker
- Place the garlic, 1 teaspoon of the rosemary, thyme, salt and pepper into the cavity of the chicken.
- Surround the chicken with the onion cut in wedges and potatoes or other root vegetables. Brush the chicken lightly with a small amount of olive oil and sprinkle the remaining rosemary over the chicken and place the cover on the baker.
- Place the baker in a cold oven and set the oven to 450F degrees for 1 hour and 40 minutes.
- Transfer the chicken and vegetables to a platter to rest while you prepare the sauce.
- Arrange chicken portions on each plate, top with sauce and add vegetables to complete.
Huckleberry Sauce
- Pour the juices from the pot through a wire mesh strainer into a sauce pan and reduce the amount of fat, if needed, to about 3 tablespoons. Add water to reach 1 ½ cups liquid if needed, then heat to a boil.
- Wisk together the cornstarch with ½ cup water and add to the chicken juices. When it is starting to thicken, add the wine and stir over medium heat to desired thickness.
Notes
Note: If you are not using a clay baker and are using a conventional baking pan in the oven you will need to use a preheated oven at 375 F and bake the chicken for 2 to 3 hours. If you use a crock pot, cook on high for 1 hour and low for 8 – 10 hours. Depending on the baking method you use, be sure to check the chicken with a meat thermometer so that the internal temperature at the end of the cooking time is 165 F degrees.