Thursday, 21 July 2011

Honey Mustard chicken

Honey, mustard glazed succulent roast chicken which is simple and easy.

Ingredients
2 teaspoon of butter
2 Tablespoons honey
1 teaspoon curry powder
2 teaspoons of Dijon or wholegrain mustard
1 teaspoon salt
1 whole chicken

Method
Preheat oven to 200 degrees and place roasting tray in oven to heat.
Wash and dry whole chicken, make slits in chicken breasts, legs and thighs so coating can absorb into the chicken meat.
Place chicken into a plastic bag with 1 - 2 tablespoons of plain flour and coat chicken or without plastic bag to be enviro friendly coat with flour by hand.
Remove chicken from bag and place in heated roasting tray, drizzle ½ the honey mustard marinade over the chicken note: that it will drizzle down the sides so place mainly on the top of the breasts and legs.
Now fill the roasting tray with 4cm of water, and keep topping up the water during the cooking process, this will make the chicken meat moist and will prevent the marinade from burning onto the roasting tray.
Place in oven at 200 degrees for 20 minutes, then reduce heat down to 180 degrees at this point drizzle the rest of the marinade over the chicken and cook for 1 ½ to 2 hours or until the juices run clear, the time will depend on the size of the chicken.

Note: this marinade can be carried over to chicken breasts, thighs, chicken pieces, large baked fish fillets and roasted vegetables.  I use this marinade on sliced chicken breast cook off then use in a warm chicken, toasted pinenut green salad as lunch/entree.

Obviously cooking times will be shorter on the above ideas and the water not so deep more like 2 cms for chicken pieces.

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