Family Spice Recipes, Meal Planning & Fitness Advice

1. About 30 minutes before roasting, remove from the refrigerator:
• 1 roasting chicken (4 1/2 lbs)
2. If the giblets and neck are in the chicken cavity, remove them and reserve or discard.
3. Preheat oven to 375ºF.
4. In a small bowl whisk together and reserve for glazing chicken:
• 1/4 cup pure maple syrup
• 1 TBS soy sauce
• 1 TBS rice vinegar
• 1/2 tsp hot pepper sauce
5. In a small saucepan simmer for 3 minutes or until reduced to 1/2 cup:
• 3/4 cup sherry
6. Run hands under chicken skin to loosen and rub breast and thigh with most of:
• 2 TBS butter, room temperature
7. Rub remaining butter over the outside of the chicken.
8. Sprinkle cavity of chicken with:
• salt and pepper
9. Place in a small roasting pan and squeeze over it:
• 1/2 orange, cut into 4 pieces
10. Stuff cavity with:
• remaining orange pieces
• 2 1/2-inch slices fresh ginger, smashed
• 1 TBS crushed garlic
11. Tuck wing tips under the chicken
12. Pour over the chicken:
• sherry reduction
13. Roast chicken for 20 minutes, then add to pan:
• 1/4 cup water
14. Roast chicken 15 minutes longer and using a pastry brush,brush chicken with glaze.
15. Roast chicken until thermometer inserted into thickest part of thigh registers 170ºF, brushing chicken with glaze every 10 minutes.
16. Tilt chicken to allow juices from cavity to run into roasting pan.
17. Transfer chicken to platter and let stand for 10 minutes, allowing internal temperature to rise.
18. Spoon fat from surface of pan juices.
19. Add any remaining glaze to pan juices.
20. Place roasting pan over 2 burners or transfer to a saucepan and bring sauce to boil.
21. Serve sauce with chicken.
22. Stir occasionally, and cook for 5 minutes.
23. Cover, reduce heat to low and simmer for 20 minutes.
24. Stuff chicken with rice mixture and pin or sew cavity shut.
25. With a pastry brush paint chicken with:
• 1/4 tsp saffron, dissolved in 1 TBS butter
26. Place in a small roasting pan and cover with aluminum foil.
27. Roast for 2 hours, basting occasionally with butter and saffron sauce and the pan juices.

NEED NUTRITIONAL INFORMATION!

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