Roasted Chicken with Grapes and Fresh Ginger
1 whole chicken
41/2 oz fresh ginger root, grated
6-8 cloves garlic, rough chopped
juice of one lemon
about 2Tbs olive oil
2-3 large pinches of ground cinnamon
1lb seedless red and green grapes (if grapes are large use only 1/2lb)
1lb seeless green grapes (if grapes are large use only 1/2llb)
5-7 shallots, chopped
1C chicken stock
salt and pepper to taste
carrots, parsnips, potatoes, optional
combine in a small bowl half of the ginger, garlic,1/2 the lemon juice,olive oil,cinnamon, salt and lots of pepper. Rub chicken inside and out with this mixture, place chicken in a dish and let marinate in the refrigerator for at least an hour. In the mean time cut the red and green grapes in half or quarters depending on size. Add the whole green grapes to the halved ones.
Preheat the oven to 350 degrees. Heat a heavy frying pan or flame proof casserole until hot. Remvoe the chicken from the marinate, scrape off as much of the ginger garlic mixture as possible,place the chicken into the pan and cook turning until all sides are browned. If there is not enough fat from the chicken to brown it add a little vegetable oil. After all sides are browned put 1/4 of the shallots into the chicken cavity with the ginger and garlic from the marinade and as many grapes as you can stuff in there. I used a pick to close te cavity. I also added cut up carrots and parsnips to the roasting pan. Roast the chicken in the oven for about 60-90 minutes or until juices run clear when the thigh area is pricked.
Remove the chicken from the pan and keep warm. Pour off any of the oil from the pan. Add the remaining shallots and cook until tender about 5 min. (if you do not have a flame proof roasting pan, saute the shallots in a frying pan. Add a little of the chicken stock to the roasting pan and scrape up any brown bits on the bottom, save. Add half the remaining grapes, remaining ginger,the stock and and any juices from the chicken and any of the brown bits that were saved from the roasting pan. Cook over medium heat unti the grapes have cooked down and a thick sauce has formed. Season with salt and pepper and the remaining lemon juice to taste. If you want, you can also use the grapes and ginger/shallot mixture that was stuffed into the cavity. I added them to the sauce with a little more stock and let it all cook down and thicken again, adjust seasonings.
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