Rebhun Mit Ananas
- 1 (3 pound) chicken
- Salt, black pepper
- 1 teaspoon rosemary
- 5 tablespoons Slivowitz
- Pinch cinnamon
- Pinch mace
- 2 cups pineapple
- 1/2 cup pineapple juice
- 1/2 orange, zest grated
- 2 teaspoons juniper berries, crushed
- 2 teaspoons vinegar
- 1 tablespoon honey
- 2 teaspoons arrowroot
- 1/2 cup chicken stock
- Preheat oven to 350 degrees.
- Wash and thoroughly dry chicken.
- Cut wings off.
- Season inside of chicken with salt, pepper and rosemary.
- Sprinkle pineapple with cinnamon and mace, and then add 1 tablespoon Slivovitz.
- Allow to marinate a few minutes.
- Spoon pineapple inside chicken and pack tightly.
- Spoon a little juice into cavity.
- Tie chicken, passing the string around the legs and behind the parson's nose and then tie legs down tight onto the parson's nose.
- Place chicken into a small baking dish, standing in a pan of water.
- Add the pineapple juice to the juices remaining from the marinated pineapple, together with the orange zest and remaining 4 tablespoons of Slivovitz.
- Season with salt and pepper and add the juniper berries, vinegar and honey.
- Place the mixture into a saucepan, bring to a boil and then lower the heat and simmer 2 minutes.
- Paint the chicken with some of the basting mixture and then pour a little more of the mixture over the chicken.
- Plate into the oven for 1 hour, 10 minutes.
- Turn the bird over 20 minutes before the end of cooking.
- Baste chicken from time to time.
- Remove chicken to a dish and keep warm.
- Place the remaining basting sauce into the pan juices.
- Heat slowly and strain through a sieve and add any remaining pieces of pineapple.
- Add the chicken stock and then thicken with arrowroot.
chicken, salt, rosemary, slivowitz, cinnamon, mace, pineapple, pineapple juice, orange, juniper berries, vinegar, honey, arrowroot, chicken stock
Taken from www.foodnetwork.com/recipes/rebhun-mit-ananas-recipe.html (may not work)