As with most things the inspiration started as a necessity. I needed to cook my chicken and I needed to figure out how to do that. Roast? Oven bake? Stuffed? Normally I stuff it with basil and rosemary and baste it with extra virgin olive oil. This time I wanted to do it differently.
What you’ll need:
- MEAT THERMOMETER
- whole chicken
- plum preserves
- roasting pan
Note: A meat thermometer is an absolute must. The plums will dye everything red or purple. It’ll be really hard to tell what’s blood and what’s plum juice.
I decided to use the plum preserves I had made a few weeks before. After making my husband do the icky parts, touch raw meat, I stuffed the chicken with the plum halves. The amount of plums depends on the size of the chicken. My 5lb chicken managed two plums, halved.
From there I drizzled local honey onto the skin and used a clean paintbrush to smooth it on. I have a habit of melting my basting brushes in the dishwasher’s drying cycle so I switched to a paintbrush that’s never touched paint in its life.
I roasted the chicken uncovered in a small roasting pan at 375 for 20mins per pound. When you check it make sure to use your meat thermometer! You want at least 165 internal temp.
The skin was a glorious brown bordering on black and wonderfully crunchy. The chicken was so juicy and moist you could actually pull bits off with your fingers. I admit I did grab a leg and pulled the whole leg off fresh out of the oven. Yes, it did singe my fingers a bit but it was so worth it.
The meat is sweet without being over powering and my husband literally sucked the meat off the bones.