Roast Chicken with Raspberry Sauce

Roast Chicken with Raspberry Sauce
Fire meets water with this scrumptious chicken and berry sauce

1 large whole young chicken (about 6 lbs), thawed or fresh

For the sauce:
3 tablespoons salted butter
3 tablespoons honey (wildflower if possible)
4-1/3 cup dry white wine
1/3 cup Orange Juice
2 tablespoons raspberry vinegar
1-1/4 cups frozen raspberries (or fresh if available)
1-1/4 cups low sodium beef broth
1/2 cup low sodium chicken broth
2 tablespoons blackberry brandy (optional)
1 tablespoon maple syrup
sea salt and pepper to taste

Note: Raspberry sauce can be prepared 1 day ahead. Just cover and chill!

Melt 2 tablespoons of salted butter in heavy large nonstick skillet over medium-high heat. Add wildflower honey; stir until mixture thickens and turns a deep amber color, about 5 minutes.

Add a nice dry wine, orange Juice and raspberry vinegar (mixture will bubble intensely) and bring to boil, while stirring. Add 1-1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 30 minutes or longer.

Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon or heatproof rubber spatula. Mix in Blackberry brandy and maple syrup. Set sauce aside.

Preheat oven to 375ºF. Trim any excess fat from the chicken. Season chicken with salt and pepper. Place chicken into baking dish, add some broth if desired (for an extra succulent chicken), and cover with foil.

Baking times will vary, but when the chicken is approximately 15 minutes from perfection, remove foil tent.

Bake uncovered until the internal temperature reaches 175ºF, and no pink color is detected. The aroma should be heavenly and the skin should be browned and slightly crispy.

Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.

Spoon sauce onto plates. Slice chicken and place atop the beautiful sauce. Garnish with additional berries, and serve.

Wine suggestions: Serve with a nice organic Pinot!

Serves: 6

Calories: 95, Calories from Fat: 4.3%, Total Fat: trace, Cholesterol: 1mg, Sodium: 55mg, Total Carbohydrates: 17g, Dietary Fiber: 2g, Proteins: 4g