Honey Glazed Filbert Roast Chicken Recipe
Ingredients
| Herb package | 1/2 , seasoned | |
| Filberts | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Chicken liver | 1 , finely chopped | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Water | 1/2 Cup (16 tbs) | |
| 1 roaster chicken or capon, about 5 lbs. | ||
| Honey | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Orange peel | 1 Teaspoon, grated | |
| Orange juice | 2 Tablespoon | |
| Green grapes | ||
| Filbert Glace | ||
Directions
Combine stuffing mix with the filberts, celery, chicken liver, butter, and water; toss lightly.
Stuff cavity of chicken with the mixture, then tie chicken legs and wings with cord to hold close to body.
Place chicken, breast up, on rack in a shallow roasting pan.
Roast at 325°F 2 1/2 to 3 hours, or until chicken tests done.
(The thickest part of drumstick feels soft when pressed with fingers and meat thermometer registers 180° to 185°F.) Meanwhile, combine honey, soy sauce, and orange peel and juice.
Brush chicken frequently with the mixture during last hour of roasting.
Place chicken on a serving platter and garnish with grapes and Filbert Glace.
Stuff cavity of chicken with the mixture, then tie chicken legs and wings with cord to hold close to body.
Place chicken, breast up, on rack in a shallow roasting pan.
Roast at 325°F 2 1/2 to 3 hours, or until chicken tests done.
(The thickest part of drumstick feels soft when pressed with fingers and meat thermometer registers 180° to 185°F.) Meanwhile, combine honey, soy sauce, and orange peel and juice.
Brush chicken frequently with the mixture during last hour of roasting.
Place chicken on a serving platter and garnish with grapes and Filbert Glace.
Chef
