Bittersweet Farm Chicken Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 (3 1/2- to 4-pound) frying chicken, cut into serving pieces | ||
| Butter/Margarine | 8 Tablespoon, divided | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1/4 cup orange-flavored liqueur | ||
| Honey | 1/4 Cup (16 tbs) | |
| Orange zest | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Whole cooked baby carrots | ||
Directions
Preheat oven to 350°F.
Combine flour, salt and pepper in large plastic bag.
Add chicken pieces, a few at a time, to bag; shake to coat completely with flour mixture.
Melt 4 tablespoons of the butter in large baking pan.
Roll chicken in butter to coat all sides; arrange skin side down in a single layer in pan.
Bake 30 minutes.
Meanwhile, melt remaining 4 tablespoons butter in small saucepan over medium heat.
Stir in lemon juice, liqueur, honey, orange zest and soy sauce; reserve 2 tablespoons of the mixture.
Remove chicken from oven; turn pieces over.
Pour remaining honey mixture over chicken.
Continue baking, basting occasionally, 30 minutes or until chicken is glazed and tender.
Toss reserved honey mixture with cooked carrots; serve with chicken.
Garnish as desired.
Combine flour, salt and pepper in large plastic bag.
Add chicken pieces, a few at a time, to bag; shake to coat completely with flour mixture.
Melt 4 tablespoons of the butter in large baking pan.
Roll chicken in butter to coat all sides; arrange skin side down in a single layer in pan.
Bake 30 minutes.
Meanwhile, melt remaining 4 tablespoons butter in small saucepan over medium heat.
Stir in lemon juice, liqueur, honey, orange zest and soy sauce; reserve 2 tablespoons of the mixture.
Remove chicken from oven; turn pieces over.
Pour remaining honey mixture over chicken.
Continue baking, basting occasionally, 30 minutes or until chicken is glazed and tender.
Toss reserved honey mixture with cooked carrots; serve with chicken.
Garnish as desired.
Chef
