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Honeyroast Chicken

Recipe By :CHEF DU JOUR - (Show # DJ-9529) - from the TV FOOD
Serving Size :0
Cuisine :
Main Ingred. :
Categories :Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/4 pound 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 teaspoon salt
1 teaspoon curry powder - (rounded)
2 tablespoon 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.

This recipe yields ?? servings.

Formatted for MC6 02-18-2002 by Joe Comiskey -



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