Glazed Roasted Chicken Recipe
Ingredients
1 3-to-4-lb (1.5 - 2 kg) chicken
1 onion, chopped
3 lemon slices, unpeeled
1 celery stalk
1 tsp (2 mL) thyme
The glaze:
3 tbsp (50 mL) butter
1 1/2 tsp (7 mL) paprika
1 tsp (5 mL) Kitchen Bouquet
1/4 tsp (1 mL) thyme or tarragon
The gravy:
2 tbsp (30 mL) Madeira or port or cold tea
Salt and pepper to taste
Directions
Fill the chicken cavity with the onion, lemon slices, celery and thyme.
Tie the chicken legs and wings as usual.
Place a microwave-safe rack in an 8 x 10-inch (20 x 25 cm) microwave-safe dish.
To make the glaze: Place the butter, paprika, Kitchen Bouquet and thyme in a microwave-safe measuring cup and microwave 1 minute at HIGH.
Mix the glaze thoroughly and brush all over the chicken.
Put the chicken on the rack breast-side down.
Microwave 7 minutes per pound (14 minutes per kg) at HIGH, turning it halfway through the cooking.
Baste with the juice in the pan and finish cooking.
Let stand 8 to 10 minutes.
Place on a warm dish.
To make gravy: Add the Madeira, port or cold tea.
Stir well and microwave 1 minute at HIGH.
Serve in a sauceboat.
Tie the chicken legs and wings as usual.
Place a microwave-safe rack in an 8 x 10-inch (20 x 25 cm) microwave-safe dish.
To make the glaze: Place the butter, paprika, Kitchen Bouquet and thyme in a microwave-safe measuring cup and microwave 1 minute at HIGH.
Mix the glaze thoroughly and brush all over the chicken.
Put the chicken on the rack breast-side down.
Microwave 7 minutes per pound (14 minutes per kg) at HIGH, turning it halfway through the cooking.
Baste with the juice in the pan and finish cooking.
Let stand 8 to 10 minutes.
Place on a warm dish.
To make gravy: Add the Madeira, port or cold tea.
Stir well and microwave 1 minute at HIGH.
Serve in a sauceboat.
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