Honey Chicken

Thursday, February 19, 2009

I got this recipe from my Southern Living 1988 Annual Recipes Cookbook. I have made this recipe several times and it always turns out very flavorful. I didn't realize until typing this recipe, that it called for 2 (3 pound) chickens instead of 1. I have always used this recipe for only 1 chicken. I don't mind the extra sauce since it taste so good. I would recommend covering the chicken with foil for 45 minutes and uncover the chicken for the last 30 minutes so it could crisp up. Otherwise, the sauce has a tendency to brown very fast.

Honey Chicken

1/2 cup honey
1/2 cup prepared mustard
1/4 cup melted butter
1 teaspoon curry powder
2 (3 pound) broiler-fryers, cut up

Preheat oven to 350 degrees F (175 degrees C).
Combine first 4 ingredients; set aside. Dip each piece of chicken in sasuce and place in a large greased roasting pan. Pour remaining sauce over chicken.
Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Yield: 8 servings

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