Honeyroast Chicken
* exported from bigoven * 
 
 
recipe by :chef du jour 
serving size :0 
cuisine : 
main ingred. : 
categories :poultry main dish 
 
amount measure ingredient -- preparation method 
  --------------------------------
1/4 lb.  butter or margarine - (1 stick)
1/2 cup  minced yellow onion
2 large  garlic cloves --minced
1/4 cup  dijon mustard
1/2 cup  mild honey
1 tsp  salt
1 tsp  curry powder - (rounded)
2 Tbsp  peach or mango chutney
1 small  handful dried currants or
  chopped dark raisins
2   roasting chickens - (3 1/2 to 4 lbs ea)
 
special equipment: one or 2 shallow baking sheets with 1-inch rims. 
to make sauce: melt butter in a heavy 1 1/2- to 2-quart saucepan over 
medium heat. when bubbling, saute 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. 
 
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. 
 
to bake: place chicken in a cold oven, turn heat to 400 degrees 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. 
 
to serve: transfer chicken to a warmed serving platter and serve hot, 
at room temperature or slightly chilled. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
 
-- 
(ID: 5549) Mirror: rec.food.recipes: Tue, Oct 26, 2004


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