This luxurious mega-roasted chicken is to overcome the fruit. canned pear half with roast chicken. The sauce is made deglazing pan drippings with cranberry sauce and rosemary.
- 1 tsp teaspoon kosher salt
- 1 / 2 teaspoon coarsely ground black pepper
- 1 teaspoon poultry seasoning
- 1 roasting chicken, about 6 pounds, washed and dried
- 1 tablespoon garlic-flavored oil
- 2 cans (about 15 ounces each) pear halves, drained
- 1 can (about 16 ounces) whole-berry cranberry sauce
- 1 teaspoon teaspoon dried rosemary, crumbled
- Preheat oven to 400F. Mix salt, pepper and poultry seasoning and sprinkle with the inner cavity of the chicken in the country. Rub the whole garlic oil to the outside of the chicken and place chicken breast-side down on a rack in a roasting pan. Bake for 1 hour. Place pears on the bottom of the pan, and bake until thermometer inserted in the thickest part of thigh registers 165F, about 1 hour more.
- Remove chicken to cutting board and around the pears. Remove the fat drippings. Measure the remaining drippings, you must be at least 1 cup. If you have not, add enough water to make 1 cup. Place pan over medium heat. Add the cranberry sauce, rosemary, and the defatted drippings and scrape all the bits attached to the bottom of the pan sauce.
- Cut the chicken and serve with the pears and cranberry juice.
Yield: 8 servings.