| Honey-Roast Chicken (Web Exclusive) |
From "DIY Cooking"
episode COK-106F |
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Recipe courtesy of Lauren Groveman. 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 tsp. salt
1 rounded tsp. curry powder
2 Tbs. peach or mango chutney
Small handful dried currants or chopped dark raisins
2 roasting chickens (3-1/2 to 4 pounds each) Preparation: To make sauce: Melt butter in a heavy 1-1/2- to 2-quart saucepan over medium heat. When the butter bubbles, saute onion and garlic until softened, 3 to 5 minutes. Add remaining ingredients except chicken, stirring until combined. Heat until warm throughout and set aside to cool slightly. To prepare chicken: Rinse and pat each chicken dry. Cut each into 8 serving pieces as directed. (Reserve and freeze backs for stock.) Dip each piece in honey mixture, coating completely. Lay chicken pieces (skin side up) on one or two shallow baking pans. Spoon any remaining sauce over chicken. To bake: Place chicken in a cold oven, turn heat to 400 degrees and bake for an hour. If you're using two baking sheets, roast in the upper and lower thirds of the oven and switch shelf positions after half the baking time. To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled. Web site resources for Roasting: Lemon and Sage Roasted Chicken with Caramelized Endive from Food TV.com Vidalia Onion Pot Roast from Food TV.com Roasted Potatoes with Garlic from Food TV.com Roasted Garlic with Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Email: tradecustomerservice@hmco.com
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