Jams are more versatile in the kitchen than we think. The trick to using jams in recipes is to have a nice balance between the sweet, salty and acidic components. For this recipe, use a good chicken, pastured chicken if you can. Make sure to not overcook the chicken, that makes all the difference!
For the recipe:
- 1 whole chicken
- 30 grams of salted butter at room temperature
- 30 grams of plum jam
- 1 tablespoon of minced rosemary
- salt and pepper to taste
- 1 lemon, halved
- a few rosemary twigs
Set the oven at 400 degrees F.
Combine the salted butter, jam and minced rosemary to make a paste.
Rinse and dry the chicken with a paper towel.
Lift the skin of the breast gently and spread the butter mixture underneath.
Generously season the chicken all over (including the cavity) with salt and pepper.
Stuff the lemon halves and rosemary twigs inside the cavity and tie the legs together with twine.
Place the chicken on a rack (breast side up) in a roasting pan and roast in the oven for 20 minutes.
Turn the chicken over and roast another 20 minutes. Turn the chicken breast side up again and roast until a thermometer registers 165 degrees F.
If the chicken starts to brown too much, add a piece of foil to cover the breasts.
Let it rest 10 minutes before you cut into it!