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ROAST JUMBO CHICKEN WITH GREEN GRAPES AND CRANBERRY JELLY

Ingredients:

1 whole MAGNOLIA JUMBO CHICKEN
2 tsp rock salt
cracked black pepper
.5 cup soy sauce
.5 cup liquid seasoning
1 cup white wine
2 cup chicken stock
3 pc bay leaf (laurel)
.5 cup cooking oil
.5 cup MAGNOLIA BUTTER
50 g garlic, minced
300 g white onions, chopped
700 g green grapes
1 can cranberry jelly

Procedure:

  1. Preheat oven to 375F.
  2. Rub chicken with rock salt and pepper and set in a roasting pan.
  3. In a bowl, mix together soy sauce, liquid seasoning, white wine, stock, and bay leaf. Pour into the roasting pan.
  4. Roast chicken for 1 hour and 30 minutes until done. Reserve the pan drippings.
  5. In a saucepot, place oil and butter and sauté the garlic and onions until wilted. Add ¼ of the grapes, cranberry jelly, and the drippings of the chicken and simmer for 10 minutes. Place liquid in a blender and blend until smooth. Pour the blended sauce back into the pot and add half of the remaining grapes and reduce for 30 minutes. Add remaining grapes into the sauce right before serving.
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