Roast Chicken & Kiwi With Raspberry Glaze Recipe
Ingredients
| Frying chicken | 8 Pound, cut in halves (2 Birds) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Butter/Margarine | 1⁄2 Cup (8 tbs), melted | |
| Raspberry glaze | 1 Cup (16 tbs) | |
| Kiwifruit | 1 , peeled and sliced |
Directions
Preheat oven to 400°F.
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.
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.
Chef
