Last night we had our friends David and Neil over for dinner so I decided to cook this for the four of us. It’s from the brilliant Chilli Marmalade blog and can be found here:
As it’s from somebody else’s blog I’m not going to reproduce it here, just comment on the recipe and the practicalities of it.
I made the glaze whilst the oven was pre-heating. I don’t know if I over-heated it but it had the consistency of tar by the time I’d finished with it. (I know it’s supposed to be ‘sticky’ but really!) I also must’ve over-reduced it as I only had enough for one application, rather than the two that the recipe recommended.
The glaze gave the chicken a rather burnt appearance which was a little concerning but it turned out fine. When it came out it was delicious. I find it helpful to pop about 200ml of chicken stock in the base of the roasting dish which you can then use to baste the chicken regularly which helps to keep it all lovely and moist. The stock also combines with the glaze and the fat from the chicken to make a juice that you can use to make your gravy with later.
I accompanied it with roast potatoes, steamed broccoli and kale and some honey-glazed carrots. Add a touch of onion gravy (made with the glaze/stock/fat from the cooking chicken and the water I boiled the carrots in) and the whole thing was delicious. A lovely recipe that I shall certainly make again.