Friday, September 18, 2009

Stuffed Chicken with Apple Glaze

I had a whole chicken, made my favourite stuffing and stuffed it.
This is the glaze that we topped it with.

1/2 cup apple jelly (WalMart $2.97)
1 tbsp lemon juice
1/2 tsp cinnamon

Mix the three items in a small bowl and place on stove while the bird cooks.
Roast chicken for one hour at 350.
Cover the bird with the jelly, and bake uncovered for 1/2 hour.
Turn off oven, and let the bird rest for a minimum of 15 minutes in the oven.

Serve.
The juices from the chicken mixed with the drippings from the jelly, actually gave a faint hint of apple to the gravy.

Our opinion was this glaze was wasted on a whole chicken. The drumstick was the only place the flavour permeated the chicken.
We think this would be nice on a pork roast, chicken drumsticks/pieces.
John believes it would be nice on duck as well.

So, for use of the leftovers, look at Judy's favourite Curry Chicken.

"Bon Appetit!"

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