Roast Chicken with Raspberry Sauce

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  • 3 tablespoons Organic Valley Salted Butter
  • 3 tablespoons honey
  • 13 cup dry white wine
  • 13 cup organic pulp-free orange juice
  • 2 tablespoons raspberry vinegar
  • 1 14 cups raspberries (fresh if available, but frozen will work well too)
  • 1 14 cups beef broth (low sodium)
  • 12 cup chicken broth (low sodium)
  • 2 tablespoons blackberry brandy (optional)
  • 1 tablespoon maple syrup (Maple Valley)
  • 24 ounces Organic Prairie Whole Young Chicken, thawed (large)


Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add wildflower honey; stir until mixture thickens and turns a deep amber color, about 5 minutes. Add a nice dry wine, orange juice and raspberry vinegar (mixture will bubble intensely) and bring to boil, while stirring. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 30 minutes or longer. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon or heat proof rubber spatula. Mix in Blackberry brandy and maple syrup. Set sauce aside.

Preheat oven to 375F. Trim any excess fat from the thawed chicken. Season chicken with sea salt and pepper. Place chicken into baking dish, add broth if desired, and cover with foil. Baking times will vary, but when the chicken is approximately 15 minutes from perfection, remove foil tent. Bake uncovered until the internal temperature reaches 175 degrees, and no pink color is detected. The aroma should be heavenly and the skin should be browned and slightly crispy.

Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.

Spoon sauce onto plates. Slice chicken and place atop the beautiful sauce. Garnish with additional berries, and serve.

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