RECIPE - Tropical Roast Chicken with Passion Fruit Sauce (Chester Tropical com Molho de Maracujá)

Ana Maria Braga

This recipe comes to Flavors of Brazil courtesy of Ana Maria Braga, one of Brazil's most popular daytime TV hosts and the closest thing to Martha Stewart that Brazil has produced. The recipe is for a roasted Chester (click here to find out who/what Chester is) in a sweet-and-sour passion fruit glaze. Though you'll be unlikely to source a Chester to make this exact recipe, it certainly is equally suited to a large roasting chicken, which is what a Chester is after all.
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RECIPE - Tropical Roast Chicken with Passion Fruit Sauce (Chester Tropical com Molho de Maracujá)

For bird:
1 large roasting chicken (or Chester), thawed if frozen
3 Tbsp fresh rosemary leaves, crushed
1 tsp powdered cinnamon
4 Tbsp soy sauce
1 cup passion fruit juice (fresh or from concentrate)
1 cup water
2 Tbsp melted butter
1 Tbsp corn syrup
4 Tbsp toasted sesame seeds

For gravy:
Pan juices from roast
2 Tbsp cornstarch
1/2 cup passion fruit juice
salt and pepper to taste
seeds of one passion fruit (optional)
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Begin 12 to 24 hours prior to roasting bird. In a small bowl, combine the rosemary, cinnamon, soy sauce and passion fruit juice and blend well. Put the bird in a large zip-loc bag, pour the marinade mixture over, press out excess air and seal the bag. Marinade the bird in the refrigerator, turning the bag over once or twice during this time.

Take the bird out of the refrigerator about 1/2 hour before beginning to roast it. Preheat oven to 375F (190C). Put the bird in a large roasting pan, pour the marinade over and around it, and brush the skin of the bird with the melted butter. Put the bird in the oven and roast it, basting from time to time with pan juices. Roast for about 20 minutes per pound, or until the internal temperature reaches 165F (75C). Remove from oven and let stand for 15 minutes, loosely covered with aluminum foil.

Meanwhile, make the gravy. Stir the cornstarch into the passion fruit juice. Heat the juices remaining in the roasting pan, using a wooden spoon to scrape up solid bits. Add the passion fruit juice, and bring all to a boil. Reduce heat and simmer until the gravy has thickened. Season with salt and pepper and add passion fruit seeds if desired.

Serve the bird whole to be carved at the table, and pass the gravy separately.