Cranberry and Lime-Leaf Drunken Chicken
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A leisurely soak in a brine of cranberry juice, red wine, lime leaves, and herbs stained this chicken deep crimson before being roasted. The recipe takes its name from a classic Chinese method of marinating chicken in sweet rice wine — and proves that our
Ingredients
1 roasting chicken
2 c. cranberry juice
1 bottle red wine
Zest and juice from 2 oranges
Zest and juice from 2 lemons
1 c. cranberries
1/4 c. kaffir lime leaves
2 stalk lemongrass
1/4 c. peeled thinly sliced fresh ginger
1/4 c. fresh mint
2 tbsp. whole pink peppercorns
1 tbsp. whole black peppercorns
1 tbsp. kosher salt
Instructions
At least 8 hours before serving, place all ingredients in a steel or glass bowl or a pot that is large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, preheat oven to 400 degrees F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160 degrees F and skin is golden and crisp, 1 1/2 to 2 hours.
Let chicken sit 10 minutes before carving.
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