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Roasted Chicken with Cherry Sauce

Recipe

Ingredients

Video

Ingredients:

For chicken

• 1 medium size chicken, about
• 3 to 3 1/2 lb (1.5 to 1.75 kg);
  
• 2 tablespoons inexpensive salt for cleaning;
  
• 1 teaspoon sea salt;
  
• 1 1/2 tablespoons ginger juice;
  
• 1 tablespoon brandy;
  
• 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market like Whole Foods);
  
• 2 tablespoons dark soy sauce;
  
• 1 large onion, cut into 4 thick slices;
  
• 1 tablespoon honey.

For cherry sauce

• 1 cup cherry, pit and cut to small pieces;
  
• 1/2 teaspoon lemon zest;
  
• 1 tablespoon red current jelly;
  
• 1/2 cup (120 ml) red wine or port wine;
  
• 1 teaspoon vegetable oil;
  
• 1 teaspoon unsalted butter.

For thickening sauce

• 1 teaspoon cornstarch;
  
• 1/2 teaspoon cane sugar;
  
• 1/4 cup (60 ml) water.

Recipe:

Serving for 4

For chicken

1. Clean chicken, remove extra fat and pat dry;
   
2. Split chicken from the back with a pair of heavy duty scissors;
   
3. Press on the front of chicken to flatten;
   
4. Rub the outside of the whole chicken with inexpensive salt to clean;
   
5. Add salt, ginger juice and brandy, marinate for a couple hours;
   
6. Add Liquid Aminos and dark soy sauce, marinate overnight, if possible;
   
7. Preheat the oven to 450˚- 475˚F (235˚- 250˚C);
   
8. Place thick slices of onion on the bottom of a roasting pan;
   
9. Put the chicken flat on the top;
   
10. Cover with aluminum coil and place in the oven for 15 minutes to seal in the juice;
    
11. Lower the temperature to 350˚F (175˚C);
    
12. Roast until the juices run clear when pierce the thigh with a knife (about 20 minutes);
    
13. Brush with honey and put it back under the broiler for 2 - 3 minutes, keep an eye on it to avoid burning;
    
14. Let chicken rest for 10 to 15 minutes before cutting;
    
15. Serve warm with sauce.

For cherry sauce

1. Pit and cut cherry to small pieces;
   
2. Liquidfy in a blender;
   
3. Add lemon zest;
   
4. Add vegetable oil in a sauce pan over medium heat;
   
5. Pour in liquidfied cherry;
   
6. Add red current jelly and let it melt;
   
7. Pull pan away from flame, add red/port wine;
   
8. Let the alcohol evaporate, when it comes back to a boil;
   
9. Add well-mixed thickening sauce;
   
10. Turn off heat when it comes back to a boil;
    
11. Add butter and serve warm.

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