Ingredients Jump to Instructions ↓

  1. Ingredients: 1 (3-1/2-pound (1 1/2-kg) whole chicken 1 whole clove garlic, smashed 1/4 teaspoon freshly ground sea salt 1/4 teaspoon freshly ground black pepper 1 (2-inch) (5 cm) sprig fresh rosemary 15 sage leaves 6 sprigs thyme 2 pounds (900 g) sweet potatoes, peeled and cut into 1-inch (2 1/2-cm) slices Cranberry Gravy: Neck, heart, and gizzard from the chicken 1/2 onion, peeled and sliced 4 whole cloves 1 clove garlic, bashed, peeled, and sliced 10 peppercorns 1 (2-inch) (5-cm) sprig fresh rosemary 1 cup low-sodium chicken stock 1/4 teaspoon freshly ground sea salt 1-1/2 cups cranapple juice, divided 2 tablespoons dried cranberries 1-1/2 tablespoons arrowroot mixed with 3 tablespoons cranapple juice (slurry)

Instructions Jump to Ingredients ↑

  1. Preparation: The Chicken: Preheat the oven to 350 degrees F (180 degrees C). Wash the chicken inside and out and drain. Rub the inside with the garlic and sprinkle with salt and pepper . Stuff the herbs into the cavity and tie the legs together. Place on a rack in a roasting pan large enough to hold the chicken and the sweet potatoes . Bake until the internal temperature reaches 165 degrees F (75 degrees C), about 1-1/2 hours. After 1 hour, put the sweet potatoes in the pan and let them bake for the remaining 30 minutes. Remove from the oven and transfer the chicken and sweet potatoes to a carving board, reserving the cooking juices in the pan. The Cranberry Gravy: In a saucepan, combine the chicken parts, onion, cloves, garlic , peppercorns , rosemary , chicken stock, salt , and 1 cup of the cranapple juice. Cover, bring to a boil, lower the heat, and simmer for 1 hour. After the chicken has been removed from the oven, finish the gravy by pouring a little of the strained gravy liquid into the roasting pan to deglaze it. Then pour the pan residue into a fat strainer. Pour the defatted juices into a medium-sized saucepan with the rest of the strained gravy liquid, add the remaining 1/2 cup of cranapple juice and the dried cranberries , and bring to a boil. Remove from the heat, stir in the arrowroot slurry, return to the heat, and bring to a boil to thicken and clear, about 30 seconds. To Serve: Carve the chicken into thin slices and nestle them beside the sweet potatoes , ladled with the gravy . Steamed broccoli florets and stalks would complete the picture. Yield: 4 servings Source: Graham Kerr's Kitchen by Graham Kerr (Putnam & Sons) Reprinted with permission.


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