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Plum-Glazed Roast Chicken

Plum-Glazed Roast Chicken

I adjusted a recipe for duck so I may want to use a hen alternatively, and it’s been a favorite excursion entree ever on account that. I’ve additionally substituted a small nine- to eleven-pound turkey.

Plum-Glazed Roast Chicken

  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 can (15 ounces) plums
  • 4 medium oranges, halved and seeds removed
  • 1 roasting chicken (6 to 7 pounds)
  • 1 medium onion, chopped
  • 3/4 cup thawed lemonade concentrate
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground ginger
  • 2 drops hot pepper sauce, optional
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup butter, cubed
  • 1/3 cup chili sauce
  • 1 teaspoon Worcestershire sauce

  1. Preheat oven to 350°. set up oranges in a shallow roasting pan, cut aspects down. vicinity bird over oranges, breast facet up. blend garlic powder and salt; rub over the inside and outside of fowl. Tuck wings below chook; tie drumsticks together.
  2. Roast 1-1/four hours. meanwhile, drain plums, reserving liquid. get rid of pits from plums. location plums in a meals processor; system until pureed.
  3. In a large skillet, heat butter over medium-excessive heat. upload onion; cook and stir until smooth, three-four minutes. upload pureed plums and reserved plum liquid; stir in last ingredients.
  4. deliver to a boil. lessen heat; simmer, exposed, until slightly thickened, stirring every now and then, 10-15 minutes. take away three/4 cup aggregate for glaze; reserve ultimate aggregate for sauce.
  5. put off hen from oven; brush fowl with a number of the glaze. Roast until a thermometer inserted in thigh reads a hundred and seventy°-a hundred seventy five°, brushing once in a while with closing glaze, 3/four to at least one-1/four hours longer. (cover loosely with foil if hen browns too quick.)
  6. put off chicken from oven; tent with foil. let stand 15 mins earlier than carving. Reheat reserved sauce. Serve bird with sauce.

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