Honeyroast Chicken

Recipe Ingredients

1/4 lb	113g / 4oz	Butter or margarine - (1 stick)
1/2 cup	31g / 1.1oz	Minced yellow onion
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
1/4 cup	59ml	Dijon mustard
1/2 cup	118ml	Mild honey
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Curry powder - (rounded)
2 tablespoons	30ml	Peach or mango chutney
1 tablespoon	15ml	Handful dried currants or (small)
		Chopped dark raisins
2		Roasting chickens - (3 1/2 to 4 lbs ea)

Recipe Instructions

Special Equipment: One or 2 shallow baking sheets with 1-inch rims.

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.

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.

To bake: Place chicken in a cold oven, turn heat to 400 degrees 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.

To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9529) - from the TV FOOD NETWORK

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