17Th Century English Roast Chicken With Sherry, Apricots And Prunes

1. 1

   A few hours before (or the night before) put the prunes and apricot slices in a small sealable container and pour 1/2 cup sherry over them. Seal and tilt to moisten all the fruit. Marinate until roasting time.

2. 2

   Rinse and dry fryers with paper towels. Season insides of fryers with salt, pepper and ginger (1/2 teaspoon ginger in each). Drain the fruit but keep any drained-off sherry. Place 10 prunes, followed by 1 tablespoon pat of butter in each chicken, then 10 dried apricot halves in each. Close cavity and tie down drumsticks. Place fryers in a roasting pan just large enough to hold them. Rub butter over breasts and drumsticks; sprinkle fryers lightly with salt and pepper. Peel and quarter the onion and place around fryers in the roasting pan. Roast uncovered at 375u00b0 F. After 10 minutes pour remaining marinating sherry plus more to make 1/2 cup over chickens. Continue roasting, basting with pan juices every 10 minutes, adding a little chicken stock to juices, if necessary, to keep them from burning. If chickens start to brown too much before testing done, cover them with a tent of foil.

3. 3

   When thighs test done, about 11/4 to 11/2 hours, carve chickens and place on platter. Surrounded the perimeter of the platter with semi-circular orange slices, peel-on and curved sides outward. Top each slice with a prune and each prune with an apricot half from the chicken cavities. If any fruit remains, scatter over top of chicken. To the pan juices add 3/4 cup sherry and bring to a rapid boil over a range burner, scraping loose the brown particles in pan. Stir constantly until syrupy. Strain through a strainer. Skim off as much fat as possible and pour some of the sauce over chicken. Pass any remaining sauce separately.

* Per serving · 4 servings · Values may vary.