Makes 4 servings. Difficulty
1 free range whole chicken, rinsed and patted dry 1 Tablespoon unsalted butter 2 cups apple cider 1 cup gf chicken stock 8 small shallots, peeled 1/2 cup dried cranberries 6 whole cloves 1-1/2" cinnamon stick 3/4 cup dry vermouth Salt and freshly ground black pepper
Preheat oven to 375°F.
Rub skin of chicken all over with butter. Season cavity and outside of chicken with salt and freshly ground black pepper.
Roast chicken for 1 hour and 20 minutes or until juices run clear and an instant-read thermometer registers 170°F when inserted into fleshy part of thigh.
Remove chicken from roasting pan and transfer to a carving board. Tent with foil. Let chicken rest for 10 minutes before carving.
Meanwhile, in a medium saucepan, combine apple cider, chicken stock, shallots, dried cranberries, cloves, cinnamon stick and a pinch of salt. Bring mixture to a boil then reduce heat and simmer over low heat until cranberries are softened, about 5 minutes.
With a slotted spoon, transfer cranberries to a medium bowl.
Continue to simmer liquid for about 20 minutes or until shallots are very tender.
Strain mixture into a smaller saucepan (discarding spices) and transfer shallots to the bowl containing cranberries.
Boil cider mixture over medium-high heat until reduced to 1/2 cup.
Pour off excess fat from roasting pan. Place roasting pan over 2 burners. Add vermouth and simmer over medium heat, deglazing pan by scraping up browned bits on bottom of pan. Add reduced apple cider mixture and any accumulated juices from chicken to vermouth; continue to simmer, stirring, until sauce is reduced to about 3/4 cup. Adjust seasonings to taste with salt and freshly ground black pepper.