 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.
|
|