1 whole chicken (4 ½ – 5 lbs.)
1 Tablespoon rosemary, chopped, plus 5 large sprigs
1 Tablespoon garlic, minced
1 Tablespoon butter
2 Tablespoons shallot, minced
½ cup Blueberry Jam
1 Tablespoon red wine
1 Tablespoon balsamic vinegar
Salt and fresh ground pepper
Preheat your oven to 425F.
Using a paper towel, pat your chicken dry. Rub the chicken inside and out with the chopped rosemary and garlic. Season with salt and fresh ground pepper inside and out.
Using a cast iron pan large enough to accommodate the whole chicken; heat the pan and add the chicken breast side up. Cook in the pan until you begin to hear a sizzle sound, at which point transfer the pan to the oven. Roast the chicken at 425F for 30 minutes. After 30 minutes turn the heat down to 350F and continue roasting for another 20 minutes.
While the chicken is roasting, prepare the glaze in a small pan. Heat the butter and melt until it begins to foam, at this point add the minced shallots. Cook shallots until soft. Douse pan with the red wine and balsamic vinegar. Deglaze the pan, scraping up all the shallot fond. Allow for most of the alcohol to burn off before adding in the Blueberry Jam. Stir in the Blueberry Jam and immediately turn heat off, keeping the glaze warm.
With an easy read thermometer take the chicken’s internal temperature. When the temperature reaches 155F, pull from the oven. With the 5 large sprigs of rosemary, immediately begin basting the entire outside of the chicken with the blueberry glaze. Tent with a sheet of foil and allow the chicken to rest until the internal temperature reads 165F. Remove the foil and glaze once more before carving. Serve with the sauce on the side.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.