| Ingredients
1/4 teaspoon ground ginger
2 medium apples, cored and cut into wedges
6 carrots, bias cut into 1/2-inch-thick slices
1/2 cup honey
1 whole broiler-fryer chicken Cooking oil
2 medium potatoes, peeled and quartered
1/4 cup prepared mustard
2 teaspoons curry powder
1/2 teaspoon garlic salt
2 tablespoons margarine or butter
2 tablespoons finely chopped onion
1/4 teaspoon crushed red pepper
Skewer chicken's neck skin to back. Tie legs to tail. Twist wing
tips under back. Place chicken, breast side up, on a rack in a shallow
roasting pan; brush with cooking oil. Insert an oven-going meat
thermometer into center of an inside thigh muscle, making sure bulb
does not touch bone. Roast, uncovered, in a 375 degree F oven for
1 hour. Meanwhile, in a medium saucepan cook potatoes and carrots
in a large amount of boiling water for 20 to 25 minutes or until
nearly tender; drain. For glaze, in a small saucepan combine honey,
mustard, margarine or butter, onion, curry powder, garlic salt,
crushed red pepper, and ginger. Bring to boiling, stirring constantly.
Remove from heat; set glaze aside. Discard fat in roasting pan.
Arrange potatoes, carrots, and apples around chicken in pan. Spoon
glaze over chicken, vegetables, and apples. Roast for 15 to 20 minutes
more or until meat thermometer registers 180 degree F. At this time,
drumsticks move easily in their sockets and chicken is no longer
pink. Remove chicken from oven; cover and let stand 10 minutes before
carving.
This recipe was sent by Jessica Aints
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