Gherkin Chickens with Cranberry Glaze and Clementines

Ingredients:

• 1 shallot, chopped
• 1 tbsp. butter
• Zest of 2 clementines + 1 tbsp. clementine juice
• 0.5 cups of jarred cranberry sauce
• 1 tbsp. firmly packed brown sugar
• 1 sprig of fresh rosemary
• 4 gherkins, washed and dried
• Special equipment: cast iron cauldron with enamel surface

Preparation:

1. Preheat oven to 200°C.
2. In a small saucepan over medium heat, sauté the shallots in butter until translucent, about 5 minutes. Add the clementine zest and juice, cranberry sauce, brown sugar, and rosemary. Simmer until the liquid thickens, about 10 minutes. Set aside to cool.
3. Generously season the chickens with salt and pepper. Using a brush, coat each bird completely with the glaze. Cover the wing tips with foil to prevent them from browning.
4. Place the glazed chicken in the roasting pan. Bake for 20 minutes, then brush with glaze again. Check after 15 minutes: if the glaze is burning, loosely cover the pan with foil. Brush the chicken again after 45 minutes, then check the internal temperature. The thighs should be 165°F (74°C), and the breasts 175°F (76°C). Let the chicken rest for 10 minutes and serve.