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Honey-Roast Chicken Recipe | |
Chicken | |
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Ingredients:
1 stick (1/4 pound) butter or margarine 1/2 cup minced yellow onion 2 large cloves garlic, minced 1/4 cup Dijon mustard 1/2 cup mild honey 1 teaspoon salt 1 rounded teaspoon curry powder 2 tablespoons peach or mango chutney Small handful dried currants or chopped dark raisins 2 roasting chickens (3 1/2 to 4 pounds each)
Directions:
1) To make sauce: Melt butter in a heavy 1 1/2- to 2-quart saucepan over medium heat. When bubbling, sauti onion and garlic until softened, 3 to 5 minutes. Add remaining ingredients except chicken and stir until combined. Heat until warm throughout and set aside to cool slightly. 2) To prepare chicken: Rinse and pat each chicken dry. Cut each chicken into 8 serving pieces as directed. (Reserve and freeze backs for stock.) Dip each piece in honey mixture, coating chicken completely. Lay chicken pieces (skin side up) on 1 or 2 shallow baking pans. Spoon any remaining sauce over chicken. 3) To bake: Place chicken in a cold oven, turn heat to 400o F and bake 1 hour. If you are using 2 baking sheets, roast in the upper and lower thirds of the oven and switch shelf positions after half the baking time. 4) To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled. Serves 6
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