CURRANT-GLAZED CHICKEN
Make and share this Currant-Glazed Chicken recipe from Food.com.
Provided by Oolala
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Rinse chicken; pat dry.
- In a small bowl stir together garlic, gingerroot, salt and pepper. Rub on skin of chicken and inside the body cavity too.
- Skewer neck skin to back. Tie legs together with string. Tuck wings under back. Prick skin with a fork.
- Place chicken breast side up, on a rack in a shallow roasting pan.
- Insert a meat thermometer into center of thigh muscle. Do not touch bone. Put chicken in oven to roast for 1 to 1 1/2 hours.
- Meanwhile, in a small saucepan, combine jelly, honey, lemon peel and soy sauce. Cook and stir until jelly melts.
- Brush chicken with about 1/4 of the jelly mixture during the last 10 minutes of roasting.
- Chicken is done when thermometer reads 180°F and drumsticks more easily in their sockets. Remove chicken from oven and let stand covered in foil for 10 minutes.
- Serve remaining jelly mixture warm with chicken.
Nutrition Facts : Calories 719.1, Fat 39.9, SaturatedFat 11.4, Cholesterol 198.6, Sodium 354.9, Carbohydrate 39.4, Fiber 0.6, Sugar 30.2, Protein 49.6
SAVORY CORNISH HENS WITH A BRANDY CURRANT GLAZE
My favorite ... Cornish Hens. I think they are so under appreciated. Sweet succulent, individual "MINI" chickens. Well you know what I mean. These have great flavor and simple to make. Less time than a chicken, twice the WOW impact for dinner parties and just so good. You can serve 1/2 portions or whole chickens to each person. Serve this with some citrus wild rice and I love some roasted cauliflower or roasted brussels sprouts.
Provided by SarasotaCook
Categories Chicken
Time 40m
Yield 2 Whole Hens, 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the Hens -- Just rinse them well, inside and out, drain and pat try. Then add 1/4 cup butter, parsley, thyme, salt and pepper in a small bowl and melt the butter in the microwave for just a few seconds. Add in the oranges and onion quarters and toss well.
- Stuffing -- Add the orange, onion, butter and herb mix to the cavity of the hens.
- Skin -- Brush each of the hens with 1/4 cup of butter (not melted) and season with salt and pepper.
- Bake -- Place each of the hens on a couple of the onions slices in a small oven proof pan. The onion slices just make a natural baking rack so they don't sit directly on the pan itself. Bake at 425 for 10 minute and then reduce to 350 for about 20-30 minutes uncovered. NOTE: One reviewer wrote they were swimming in butter, but if you bake the hens on the onions used as a rack as suggested, they are not sitting in butter. The butter flavors the inside and outside, and remember, it is for 2 nice size birds. Also, the onions will absorb most of the butter and the natural juices will end up in the sauce at the end.
- NOTE: I used around a 1 3/4 - 2 1/2 lb hen, and then can take anywhere from 30-45 minutes. So just check and have your meat thermometer handy. This is one time when it really helps. I take mine out at 160, as it continues to cook once removed. The last time I cooked 4 for dinner they took 40 minutes. But just check to be sure.
- Glaze -- As the hens back, in a small measuring cup add the garlic, brandy and jelly and just heat until melted. You can also do this on the stove, but the microwave is easier, quicker and just a small cup to clean out vs another pot. Baste frequently with the glaze as the chicken cook.
- Sauce -- No I love the sauce for this but it is optional. Remove the chickens to a plate and cover with foil to let them rest. Bring the pan to the stove on medium heat and add the wine to deglaze. Get all the good dripping off the bottom of the pan. Add the broth and cook 3-4 minutes. Right before serving, just add the butter to thicken the sauce and serve with the chicken. This isn't a thick gravy, just a nice light sauce over the chicken.
Nutrition Facts : Calories 1177, Fat 32.9, SaturatedFat 17.1, Cholesterol 282.1, Sodium 2295.1, Carbohydrate 119.2, Fiber 6.3, Sugar 78.9, Protein 54.1
HONEY GLAZED CHICKEN
An easy and delicious twist to classic roast chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Put 2 chicken breasts, skin side up in a small baking dish and season.
- Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and potatoes roasted with herbs and garlic.
PASTA WITH ROAST CHICKEN, CURRANTS AND PINE NUTS
Provided by Julia Moskin
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
- Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
- Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
- Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.
Nutrition Facts : @context http, Calories 1196, UnsaturatedFat 38 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 61 grams, SaturatedFat 17 grams, Sodium 967 milligrams, Sugar 12 grams, TransFat 0 grams
RED CURRANT GLAZE
Make and share this Red Currant Glaze recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Heat the jelly and water in a small saucepan over medium heat until melted and smooth.
- Remove from heat.
- Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.
Nutrition Facts : Calories 893.8, Fat 0.1, Sodium 101.4, Carbohydrate 235, Fiber 3.4, Sugar 172.1, Protein 0.5
More about "currant glazed chicken recipes"
LEMON CHICKEN WITH CURRANTS AND PINE NUTS RECIPE
From myrecipes.com
5/5 (1)Total Time 1 hr 21 minsServings 4Calories 454 per serving
- Combine first 5 ingredients and 2 tablespoons oil in a large zip-top plastic bag; seal and shake to blend. Add chicken to bag; seal, turning to coat. Refrigerate 1 hour.
- Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Remove chicken from bag, draining well and reserving marinade. Add chicken to pan; cook 2 minutes or until browned. Turn chicken over. Place skillet in oven; bake at 375° for 15 minutes or until a thermometer registers 160°. Remove chicken from pan; let stand 5 minutes.
- While chicken cooks, pour reserved marinade into a medium saucepan. Add chicken broth and next 3 ingredients (through capers). Bring to a boil; reduce heat and simmer, uncovered, 2 minutes or until sauce is reduced to about 3/4 cup. Remove from heat; stir in basil.
BLACK CURRANT AND HOISIN ROASTED CHICKEN THIGHS
From olgasflavorfactory.com
RECIPE: SEARED CHICKEN & CURRANT COUSCOUS WITH …
From blueapron.com
RED CURRANT-GLAZED CHICKEN — JONATHAN BARDZIK.COM
From jonathanbardzik.com
Author Jonathan Bardzik
CARAMELIZED ONION CHICKEN RECIPE | MYRECIPES
From myrecipes.com
BALSAMIC GLAZED GRILLED CHICKEN RECIPE - RECIPETIPS.COM
From recipetips.com
APRICOT AND CURRANT CHICKEN RECIPE | CDKITCHEN.COM
From cdkitchen.com
GLAZED CHICKEN BREASTS WITH CURRANT-PISTACHIO COUSCOUS
From americastestkitchen.com
EIKENBERRY'S IGA FOODLINER - RECIPE: CURRANT GLAZED CHICKEN
From eikenberryfoodliner.iga.com
HARPS FOODS - RECIPE: CURRANT GLAZED CHICKEN
From harpsfood.com
WALSH'S QUALITY MARKET IGA - RECIPE: CURRANT GLAZED CHICKEN
From walshs.iga.com
RED-CURRANT GLAZED CHICKEN
From saffronandhoney.com
ROAST CHICKEN WITH BLACK CURRANT GRAVY - THE TWO BANANAS
From thetwobananas.com
10 BEST RED CURRANT JELLY CHICKEN RECIPES | YUMMLY
From yummly.com
RANGELEY IGA - RECIPE: CURRANT GLAZED CHICKEN
From rangeley.iga.com
You'll also love