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Roast Chicken & Kiwi With Raspberry Glaze Recipe
|Frying chicken||8 Pound, cut in halves (2 Birds)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Raspberry glaze||1 Cup (16 tbs)|
|Kiwifruit||1 , peeled and sliced|
Serving size: Complete recipe
Calories 9153 Calories from Fat 5703
% Daily Value*
Total Fat 636 g978.2%
Saturated Fat 221.1 g1105.5%
Trans Fat 0 g
Cholesterol 2963.5 mg
Sodium 4547.4 mg189.5%
Total Carbohydrates 92 g30.5%
Dietary Fiber 1.4 g5.6%
Sugars 46.6 g
Protein 691 g1382%
Vitamin A 57% Vitamin C 74%
Calcium 4.3% Iron 0.99%
*Based on a 2000 Calorie diet
Sprinkle chicken with salt and pepper.
Place, skin side up, in a single layer in large shallow pan; brush with butter.
Roast, basting frequently with butter, about 45 minutes or until chicken is tender.
Drain off fat.
While chicken is cooking, prepare Raspberry Glaze.
Spoon glaze over chicken; top with kiwi slices.
Spoon glaze from bottom of pan over chicken and kiwi.
Bake about 3 minutes or until kiwi and chicken are well glazed.
Raspberry Glaze: Combine 1 cup seedless raspberry preserves, 1/2 cup white port wine and grated peel of 1 lemon in small saucepan.
Cook over low heat about 5 minutes or until slightly thick.