A leisurely soak in a brine of cranberry juice, red wine, lime leaves, and herbs stained this chicken deep crimson before being roasted. The recipe takes its name from a classic Chinese method of marinating chicken in sweet rice wine—and proves that our beloved, all-American cranberry is more culturally versatile than we may think.

This recipe is one of O's delicious cranberry recipes.
Servings: Serves 6
  • 1 (6-pound) roasting chicken , giblets removed
  • 2 cups cranberry juice
  • 1 bottle (750 milliliters) red wine
  • Zest and juice from 2 oranges
  • Zest and juice from 2 lemons
  • 1 cup cranberries , fresh or defrosted
  • 1/4 cup kaffir lime leaves , finely chopped
  • 2 stalks lemongrass , finely chopped
  • 1/4 cup fresh ginger , peeled and thinly sliced
  • 1/4 cup fresh mint , finely chopped
  • 2 Tbsp. whole pink peppercorns
  • 1 Tbsp. whole black peppercorns
  • 1 Tbsp. kosher salt
  • Directions
    Active time: 30 minutes
    Total time: 9 hours to overnight

    At least 8 hours before serving, place all ingredients in a steel or glass bowl or a pot that is large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, preheat oven to 400°.

    Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.

    Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160° and skin is golden and crisp, 1 1/2 to 2 hours.

    Let chicken sit 10 minutes before carving.

    Tip: Try pairing this entrée with sides inspired by its Asian roots: fluffy jasmine rice and sautéed bok choy.


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