ROAST CHICKEN WITH GRAND MARNIER GLAZE
This is my favorite roast chicken b/c it is a little unexpected. Make sure you have a shot of grand marnier while cooking...that is the ritual in our house so we try to make this often!
Provided by Liza at Food.com
Categories Whole Chicken
Time 1h45m
Yield 1 roast chicken, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep the chicken.
- Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
- Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
- While bird is cooking, make your glaze.
- Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
- When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
- Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
- Garnish with fresh rosemary sprigs.
GLAZED ROAST CHICKEN
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.
Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.
BITTERSWEET GRAND MARNIER CHICKEN
This recipe is from "Treasury of Creative Cooking," and it's come out wonderful every time I make it. The sauce gives the chicken a very nice flavor.
Provided by Kibbie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Combine flour, salt, and pepper in large plastic bag.
- Add chicken pieces a few at a time.
- Shake to coat completely.
- Melt 4 T.
- butter in large baking pan.
- Roll chicken in butter to coat all sides.
- Arrange skin side down in single layer.
- Bake 30 minutes.
- In the meantime, melt remaining 4 T.
- butter in small pot over medium heat.
- Stir in lemon juice, orange zest, liqueur, honey, and soy sauce.
- Remove chicken from oven; turn pieces over.
- Pour honey mixture evenly over chicken.
- Continue baking, basting occasionally, until chicken is glazed and tender, about 30 minutes.
- (If desired, reserve 2 T. of the honey mixture and spoon over cooked baby carrots for a nice addition to your dinner).
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