You may also like
Categories:
butter yellow onion garlic Dijon mustard honey salt curry powder mango Handful dried currants roasting chickens rims
Viewed: 26 - Published at: 4 years agoIngredients
- 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)
- 1 or 2 shallow baking sheets with 1 inch rims
Method
- 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 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.
- To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.
