Rebhun Mit Ananas

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Wash and thoroughly dry chicken.
3. 3
   Cut wings off.
4. 4
   Season inside of chicken with salt, pepper and rosemary.
5. 5
   Sprinkle pineapple with cinnamon and mace, and then add 1 tablespoon Slivovitz.
6. 6
   Allow to marinate a few minutes.
7. 7
   Spoon pineapple inside chicken and pack tightly.
8. 8
   Spoon a little juice into cavity.
9. 9
   Tie chicken, passing the string around the legs and behind the parson's nose and then tie legs down tight onto the parson's nose.
10. 10
    Place chicken into a small baking dish, standing in a pan of water.
11. 11
    Add the pineapple juice to the juices remaining from the marinated pineapple, together with the orange zest and remaining 4 tablespoons of Slivovitz.
12. 12
    Season with salt and pepper and add the juniper berries, vinegar and honey.
13. 13
    Place the mixture into a saucepan, bring to a boil and then lower the heat and simmer 2 minutes.
14. 14
    Paint the chicken with some of the basting mixture and then pour a little more of the mixture over the chicken.
15. 15
    Plate into the oven for 1 hour, 10 minutes.
16. 16
    Turn the bird over 20 minutes before the end of cooking.
17. 17
    Baste chicken from time to time.
18. 18
    Remove chicken to a dish and keep warm.
19. 19
    Place the remaining basting sauce into the pan juices.
20. 20
    Heat slowly and strain through a sieve and add any remaining pieces of pineapple.
21. 21
    Add the chicken stock and then thicken with arrowroot.