ROAST CHICKEN WITH PERSIMMONS & SAGE

Persimmon Glaze

1 cup chicken or vegetable broth

1/4 cup red wine

1 persimmon, peeled and diced

1/4 cup honey

1/4 cup butter

1/4 teaspoon sage

Roast Chicken with Persimmons

1 roasting chicken, 5-6 Ibs
1 yellow onion, chopped

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon sage
1/2 teaspoon pepper

1/2 teaspoon rosemary

1/2 teaspoon thyme

2 persimmons, quartered
cooking twine

Begin by making the glaze. In a medium sized pot over medium heat, bring all of the ingredients to a boil. Reduce the heat to low and allow to simmer until the permission fruit has softened, about 15-20 minutes. Pour the mixture into a blender or food processor and puree until smooth. Set aside.

Preheat the oven to 375 degrees Fahrenheit. Place the onion pieces in an even layer on the bottom of a roasting pan and drizzle 2 tablespoons of the olive oil over them, then set aside. Mix together all the seasonings in a small bowl and set it aside. Rub the chicken down with the remaining 2 tablespoons of olive oil mixed with 2 tablespoons of the glaze, inside and out. Then rub the bird down with the spice mixture. Place the bird centered in the pan, breast facing up, and tie the legs together with the twine. Arrange the persimmon quarters in the roasting pan around the bird and then pour the remaining glaze into the pan. Place on the bottom rack of the oven and roast until the internal temperature of the bird reaches 165 degrees Fahrenheit. If the bird is browning too quickly, tent it with tin foil. Allow to cool for 15 minutes before serving.

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