Thanksgiving Roast Chicken with Rosé Cranberry Sauce
There is nothing more straightforward and satisfying than roast chicken. Turkey is the go-to for most Thanksgiving tables in North America. However, it is not practical for a small group, and it’s a challenge to find turkey in France. Enjoy our modern Thanksgiving menu. Serve then chicken with our rosé cranberry sauce, a few colourful side dishes including oven-roasted autumn vegetables.
Roast Chicken with Rosé Cranberry Sauce
For the Chicken:
- 1.6 kg (3.5 lbs) Chicken corn-fed, free-range
- 50 ml (2 oz) olive oil
- 50 g (2 oz) Butter
- Salt and Pepper
- 1/2 Lemon
- 1 bunch Thyme
For the Rosé Cranberry Sauce:
- 1/2 bottle Mirabeau Classic Rosé
- 350 g (12 oz) Fresh or Frozen Cranberries
- 1 Orange for peel (not zested) and juice
- 2 Star Anise
- 3 Cloves
- 1 Cinnamon stick
- 20 g (3/4 oz) Lavender Honey or regular honey
- 30 g (1 oz) Sugar
Prepare the Roast Chicken:
- Preheat oven to 190°C (375˚F).
- Put the lemon and thyme in the chicken’s cavity and season the skin all over with olive oil, salt and pepper.
- In a pan heat olive oil to a medium/high heat and sear the chicken on the legs and breasts until evenly golden.
- Rub all over with butter and place in a roasting pan.
- Roast for an hour basting every 20 minutes. To check if it’s cooked use a temperature probe and check the thickest part of the thigh is 72°C. If you don’t have one, the juices on the thickest part of the leg should run clear if cut with a knife.
- Remove from the oven and cover in foil and a tea towel and rest for half an hour (15 minutes at least) before carving.
Prepare the Rosé Cranberry Sauce:
- In a hot pan add the wine, spices, orange peel and juice.
- Over high heat bring to the boil and reduce by 2/3.
- Remove the hard spices and orange peel with a slotted spoon.
- Add the honey and dissolve then add the cranberries and sugar.
- They will cook quickly so keep a close eye and stir regularly.
- Once the cranberries start to break down, taste and add more sugar if needs be.
- Serve slightly warm but not piping hot.