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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 12 |
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I made this up myself, using No More Dry Chicken Chicken and another recipe as a basis. I got rave reviews for it, even though I thought it was better cold (hence the title). I've only made it once so far, and I'm hoping that it wasn't just a fluke that it was good before. :) For those that care, I used raw honey and cooking wine. I'm not sure if I can change the title later, but if anyone can come up with a better one, I'm open to ideas. Ingredients:
4 tablespoons butter |
3 tablespoons honey |
1 teaspoon thyme |
1 teaspoon oregano |
1 teaspoon rosemary |
1/2 teaspoon red pepper flakes |
1 1/2 tablespoons red wine |
2 cloves garlic |
2 cups water |
1 whole chicken |
Directions:
1. Preheat oven to 350°F.
2. Place water in the pan you plan on cooking the chicken inches.
3. Place chicken in water breast side up.
4. Slice garlic and place under the skin of the chicken.
5. Mix butter, honey, and spices (except the garlic, of course) in a saucepan on the stove.
6. Heat until butter melts.
7. Remove pan from heat, add red wine.
8. Stir.
9. Pour sauce slowly over chicken.
10. Bake chicken about an hour and 15 minutes, basting 3 times during the first hour.
11. My chicken got very dark and brown, I'm assuming others might as well.
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