Roasted Chicken with Sweet Plum SauceReport Violation
Sweet plum sauce can be found in the Asian section of your supermarket. It’s the same sweet, slightly tart, jam-like sauce that some Chinese restaurants give you to dip your fried egg rolls in. This sauce is wonderful paired with pork chops, chicken, seared duck breast or a simple grilled fish. The only problem with Plum Sauce is all the sugar it contains. Up to twice as much as soda pop. Here is an awesome and east to make recipe with Plum Sauce that is exotic and delicious but, without all the added sugar.
1 whole chicken
1/4 cup sweet plum sauce (see below)
1 head of garlic, halved
1 lemon, quartered
3 tablespoons butter, softened
1/4 cup sweet plum sauce to serve at table
Sweet Plum Sauce Recipe
4 garlic cloves, minced fine
1/2 ounce fresh ginger, minced
1 small onion, minced
2 tablespoons black strap molasses
1/2 cup Fructevia, Steviva Blend or a dash of Steviva Brands Pure Stevia Powder
2 cups water
1/8 cup No Added Sugar Teriyaki Sauce
1 teaspoon sesame oil
1/8 cup soy sauce
1/2 teaspoon crushed dried chilies
3 lbs plums, pitted & chopped
1 lemons, juice of, fresh
1 teaspoon Guar Gum or Xanthan Gum
1 tablespoon water
Prepare plum sauce (see below) and set aside.
Rinse chicken and cut away extra fat.
Pat dry with paper towels inside and out.
Place in shallow baking dish and rub softened butter all over chicken, tucking just a bit under the skin of breast.
Season generously with salt and pepper outside and inside cavity.
Stuff with garlic and lemon.
Tie legs of the chicken together, slather sweet plum sauce all over chicken.
Set breast side down.
Let sit 30 minutes at room temperature.
Preheat oven to 450F.
Roast chicken 20 minutes.
Turn breast side up, lower temperature to 375F and return to oven.
Continue to roast another 45-60 minutes, brushing with additional sweet plum sauce towards the end.
You may have to loosely tent with tin foil if skin is approaching maximum crispiness (i.e. don’t burn the skin.)
Chicken is done when juices run clear as knife tip is inserted into chicken thigh. Thickest part of thigh without touching bone should register 170F.
Let chicken rest 10 minutes before carving.
Serve with a side of sweet plum sauce for dipping.
Sweet Plum Sauce Directions:
Place first 11 ingredients into pot.
Bring to a boil then simmer 30 minutes.
Mix water and gum.
Blend in a blender the solids from the pot with the gum mixture and put back with the liquid simmering all the while.
Continue to simmer till thickened.
Let cool and use liberally.
Garnish with sesame seeds and sliced scallions (green onions)