Roast Chicken with Apricots and Currants Recipe
Dried apricots and currants add just the right amount of sweetness to this centerpiece dish from the authors of “The Silver Palate Cookbook.”
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Cooking tools:
- Oven
- Braiser
- Roasting pan
- Baster
- Serving platter
- Warm bowl
- Sauce boat
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
Ingredients
- Two 2½–3-lb. chickens, quartered
- Kosher salt
- freshly ground black pepper
- 1 tsp. ground ginger
- 1½ cups bitter orange marmalade
- ⅓ cup apple juice
- ⅓ cup fresh orange juice
- 8 oz. dried pitted apricots (about 1⅓ cups)
- 8 oz. dried currants (about 2 cups)
- ¼ cup packed brown sugar
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