Wednesday, October 26, 2011

Honey Mustard Whole Chicken

New whole chicken recipe. I was trying to incorporate the sweet and spicy flavor again since I loved my honey jalapeno ribs so much.

This one is sweet from the honey and spicy from the curry, Yum! This is definately a good recipe to keep. I cooked my chicken whole, but I would reccommend you cut up the pieces to absorb the flavors better, turning once for even browning.

Honey Mustard Whole Chicken             Serves 4

4 lb whole chicken, (cut up Optional)
1/2 c honey
1 tbl vegetable oil
2 tbl dry mustard
1 tbl garlic paste (or 3 cloves minced)
11/2 tsp curry
2 tsp salt

salt and pepper to taste

1. The night before take a large pot and place your chicken inside; cover with water. Place a tight fitting lid on top and refrigerate overnight.

2. Four hours before mealtime take out your chicken, drain and pat dry. Line a roasting pan with foil and place chicken inside, salt and pepper chicken generously. Mix all ingredients together in a small bowl then pour over the chicken. Wrap foil over roasting pan and put back in the fridge for two hours.

3. Two hours before dinner, take out your roasting pan with chicken and let sit on the counter for about 30 mins to bring it to room temperature (this ensures even browning). Preheat oven to 350F and cook covered with foil 45 mins. Remove foil, bast chicken if you want with juices. Cook another 45 mins or until juices run clear.

4. Take chicken out and cover with foil again, let sit 10 mins. Carve and serve.