Servings: four to six.
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Make Ahead Tips
Make the glaze a few days ahead and refrigerate. Return to room temperature before using. Make the relish a day ahead and keep it in the refrigerator.
A vibrant, youthful Pinot Noir would match the cranberry notes in the glaze. Look for the Echelon Pinot Noir from California or the Taz Pinot Noir from Santa Barbara.
I had this recipe as a part of my Christmas dinner and I must say that this recipe was the bomb. My family and I enjoyed the chicken very well. I was a little bit hesitant because I thought it was going to be sweet but it was not at all. One of the best roast chicken I have ever made. I wouls definately recommend people to give it a try
I was hoping the glaze would provide some noticeable cranberry flavor to the chicken, but it didn't. The chicken, without the cranberry relish, just had a pleasant but generic sweet-and-sour flavor, so I felt the time and trouble spent flavoring the cranberries with rice vinegar and thyme, cooking the glaze, and forcing it through a sieve was not worth it. Next time (if there is a next time), I think I'd just add a little rice vinegar and thyme to a commercial cranberry sauce and concentrate on making the relish.
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