Honey-roast chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 2 | Roasting chickens; (3-1/2 to 4 lbs each) | |
| ½ | cup | Unsalted butter or margarine (1 stick) |
| ½ | cup | Yellow onion; finely chopped |
| 2 | larges | Garlic cloves; finely chopped |
| ½ | cup | Dijon-style mustard |
| ½ | cup | Mild honey |
| ¼ | cup | Dried currants |
| 2 | tablespoons | Peach or mango chutney; finely chopped |
| 1 | teaspoon | Mild curry powder |
| 1 | teaspoon | Salt; optional |
Directions
Remove the chicken backs and reserve (freeze) to make stock. Cut each chicken into 8 serving pieces. Rinse the chicken pieces and pat dry with paper towel.
In a 1-½ to 2-quart saucepan, melt the butter over medium-high heat. Cook the onion and garlic for 3 to 5 minutes, or until softened. Add the remaining ingredients except the chicken and stir until combined.
Dip each piece of chicken in the honey mixture, coating the chicken completely. Place the chicken pieces, skin side up, in a shallow baking pan. Spoon the remaining sauce over the chicken.
Place the baking pan in a cold oven and set the temperature at 400 degrees F. Bake for about 1 hour, or until the chicken is cooked through. (If your baking pan will not accommodate all the pieces, divide them between 2 baking pans, position the oven racks in the upper and lower third of the oven, and switch the pans halfway through baking.) Transfer the chicken to a warmed serving platter.
You may serve it hot, at room temperature, or slightly chilled.
Tips for Leftovers: In addition to reheating well, this chicken makes a fabulous chicken salad. Just remove the skin and tear the meat into bite-size pieces. Add some coarsely chopped Golden Delicious apples (no need to remove the peel), coarsely chopped toasted almonds, dried currants, and minced scallions. Make a dressing with mayonnaise, some Dijon-style mustard, and a touch of honey. Toss the chicken with just enough dressing to bind, and season with salt and freshly ground pepper to taste. Serve with a green salad and some crusty rolls and you've got yourself a tasty lunch or a light supper. Source: Lauren Groveman's Cooking School, Larchmont, NY.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...