Honey Roast Chicken from Lauren Groveman's Kitchen Recipe Video
Summary
Ingredients
How to make Honey Roast Chicken from Lauren Groveman's Kitchen
1) To make the sauce: Melt butter in a heavy 1-quart saucepan, over medium heat. When bubbling, sauté onion and garlic until softened, 3 to 5 minutes. Add remaining ingredients, except chicken, and stir until combined. Heat until warm throughout and set aside until cool enough to handle.2) To prepare the chicken: Rinse and pat each chicken dry. Cut each chicken into 8 serving pieces as directed in video. (Alternatively, have the butcher do this, but remember to ask for the backs to be removed so you can freeze them for stock.) Dip each piece in honey mixture, coating chicken completely. Lay chicken pieces (skin side up) on a large shallow baking sheet. Spoon any remaining sauce over chicken.
3) To bake: Place chicken in a cold oven, turn heat to 400oF and bake 1 hour. Alternatively, preheat the oven to 375oF and cook the chicken for 45 minutes. When done, the tops of the pieces will be deeply colored and crisp. The chicken meat will be cooked through and succulent. If, after the allotted time, the chicken doesn’t look as it should, roast for a few more minutes.
4) To serve: Transfer chicken to a warmed serving platter and serve hot or at room temperature.
Comments
Prezi says :
I love the flavor that honey imparts to chicken; it is simply awesome to say the least. I have once tried caramelized chicken, but don't knw if that was the fault in my cooking, the recipe didn't come out well.. However, i feel, honey wouldn't be that sweet as it gives just the subtle flavorful feel.. SHould give it a try for sure!
cher128 says :
I found this website today and immediately tried the honey roast chicken. I would encourage everybody to make this recipe. It is delicious!!!! I substituted garam masala for the curry and shallot for the onion. I really loved the garam masala in this recipe. The honey mixture standing on its own was reason enough to make the recipe but oh the flavor of the chicken. Yum!!!! Tomorrow, I'm making the marble cake. I'm sure it will be equally delicious.
shantihhh says :
Thanks, as Curry Powder is categorized by such as Madras, Vindaloo, and such commercially in the US which can be confusing to many. I asked which curry powder as I know many Americans think curry is a powder in a can or bottle. There is nothing like making your own and each dish actually has it's own masala.
The aroma of toasting whole fresh spices, thn blending and grinding is amazing. Also frying the last masala spices to finish a dish is just that perfect top note. I especially love fresh Curry leaves. (Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii) which is native to India, but can grow here in Calfornia. I do move my tree inside for Winter as we can and do gt blow 45 Deg F.
I usually make my own Indian masalas, and also Thai curry pastes, which are totally different from Indian curry/masalas.
Garam Masala is also a great top note to add to dishes and each secret" garam masala of a family can really set the families recipes apart from others for the same dish.
I love making mango chutney (unripe mangoes, chiles, spices, etc) The style Major Grey's has always been popular with the British.
The Brits seem to like the fruity chutneys often with nuts, but I love the spicy hot-sour chutneys, actually all chutneys that I have eaten in India are wonderful. Mint Mango Chutney, Tamarind Chutne or Tomato, Coconut Chutney, Mithi Saounth chutney and on and on all special treats.
The world of Indian chutneys and pickles could take a life time to explore and one would not be half way through making or eating them. Such an exciting categoy it is indeed.
I LOVE spices!
shantihhh says :
Curry Powders are as different as their are cooks. Indian (so many types from Vindaloo to Madras to ?), Thai (usually a paste), Vietnamese, Chinese, Indian, British etc. Some are bitter (frying in oil helps remove the unpleasant bitterness) and some are sweet and actually contain coconut.
What curry do you recommend in this recipe? Chutney-an Earl Grey type or ?
Lauren Groveman says :
I use an Indian curry blend in this recipe. Curry powder is not one thing but a combination of over 20 different pulverized herbs, seeds and spices. The brand of curry blend I use is called Madras, which is a bit hot without being overpowering and it offers a beautiful warm yellow color to foods. I prefer this to, let’s say, a Jamaican curry blend which can be sweeter and also has more turmeric and turns foods more orange. This, however, is subjective so use what type you like best. I buy my curry blend in the supermarket, in the spice aisle, and it’s packed in a tin, as opposed to a glass jar. The tin keeps the blend from being over-exposed to light which can encourage the quick dissipation of flavor. Keep all dried herbs and ground spices, whether in glass jars or tins, on a cool dry pantry shelf. And, as I just mentioned, if stored in glass, it’s best to be kept in the dark, whether in a spice drawer or in a cabinet.
Chutney is an Indian condiment—a little tart, a little sweet, chunky with fruit and nice and saucy all at the same time. The type of chutney I use is Major Grey, which is not a brand. The term Major Grey indicates that the chutney has been made with mangos. The brand I use for this dish is “Sun Brand” (they also happen to make the curry blend I use). This company also makes wonderful peach chutney. Again, this is all subjective and the beauty of home cooking is to please yourself and those who surround you. Thanks for your inquiry. LG
