Barberries look like goji berries, they taste like dried cranberries simmered in lemon juice. You can buy them (and verjuice) at specialty groceries, like a Mediterranean Grocery Shop.
I again used my clay cooker to roast my chicken but you can use any roasting pan with a cover. Always cook chicken up to 165 F.
To bake chickins. First season them with cloves & mace, pepper and salt, and put to them currans and Barberies, and slitte an apple and cast synamon and suger upon the apple, and lay it in the bottome, and to it put a dish of butter, and when it is almost enough baked, put a little suger, vergious and orenges. Thomas Dawson, The Second part of the good Hus-wiues Iewell (1597)
- 2 apples cut into slices
- 1/2 tsp cinnamon, ground
- 1/2 tsp raw can sugar
- 1 whole chicken
- 1/2 tsp mace, ground
- 1/2 tsp cloves, ground
- 1/2 tsp pepper, ground
- 1 tsp salt
- 1/3 cup butter
- 1/3 cup dried currants
- 1/3 cup dried barberries
- 1 apple cored and coarsely chopped
- 1 tbsp raw cane sugar
- 1 tbsp verjuice
- 1/4 cup of sour orange juice
- Soak clay roaster for 15 minutes to hours
- Place apple slices onto the bottom of your clay roaster, cover with 1/2 tsp sugar and cinnamon.
- Mix stuffing ingredients, currants, barberries, and chopped apple together.
- Place chicken on top of the apple slices. Put stuffing mixture inside bird cavity. Sprinkle cloves, mace, pepper, salt over the top of the bird. Dab the butter all over the top of the bird.
- Place lid on the clay cooker and place into cold oven. Heat oven to 420 and bake chicken for 90 minutes, or until bird reaches 165 F, and legs or wings twist off easily.
- Mix 1 tbsp of sugar, verjuice, and orange juice together.
- Take cook bird out of oven and turn off oven, and close oven door. Gently pour sauce over chicken, recover and return to still warm oven until you are ready to serve.
- Serve with stuffing, sauce and drippings from pan.