Glazed Roast Chicken

Name: Glazed Roast Chicken
Ingredients: 1 cup white wine or chicken broth; 1 cup apricot preserves or quince jelly; 1 tablespoon stone-ground mustard; 1 broiler/fryer chicken (3 to 4 pounds); 3/4 teaspoon salt; 1/2 teaspoon pepper

6 ingredients

3 steps

Ingredients

1 cup white wine or chicken broth
1 cup apricot preserves or quince jelly
1 tablespoon stone-ground mustard
1 broiler/fryer chicken (3 to 4 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

1

Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving.
2

Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together.
3

Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.