Gherkin Chickens with Cranberry Glaze and Clementines
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 149, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 31 G., fiber 2 G., cholesterol 8 mg, sodium 366 mg, sugar 27 G.
Calories 149, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 31 G., fiber 2 G., cholesterol 8 mg, sodium 366 mg, sugar 27 G.
A thick glaze of cranberry sauce, freshly squeezed clementine juice, and rosemary imbues the chickens with a wonderful aroma and makes them a perfect Christmas treat. Any winter citrus fruit (orange, tangerine) can be substituted for clementines. Brush the chickens with the glaze several times during roasting, but be careful not to burn them and keep foil handy for covering.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 shallot, chopped
- 1 tbsp. butter
- Zest of 2 clementines + 1 tbsp. clementine juice
- 0.5 cups of jarred cranberry sauce
- 1 tbsp. firmly packed brown sugar
- 1 sprig of fresh rosemary
- 4 gherkins, washed and dried
- Special equipment: cast iron cauldron with enamel surface
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Recipes with similar ingredients: chicken, tangerines, cranberry sauce, brown sugar, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a small saucepan over medium heat, sauté the shallots in butter until translucent, about 5 minutes. Add the clementine zest and juice, cranberry sauce, brown sugar, and rosemary. Simmer until the liquid thickens, about 10 minutes. Set aside to cool.
- Generously season the chickens with salt and pepper. Using a brush, coat each bird completely with the glaze. Cover the wing tips with foil to prevent them from browning.
- Place the glazed chicken in the roasting pan. Bake for 20 minutes, then brush with glaze again. Check after 15 minutes: if the glaze is burning, loosely cover the pan with foil. Brush the chicken again after 45 minutes, then check the internal temperature. The thighs should be 165°F (74°C), and the breasts 175°F (76°C). Let the chicken rest for 10 minutes and serve.
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