Apricot Glazed Whole Roast Chicken
I started this blog as Cast Iron Kitchen and eventually moved to Bikes the Universe and Everything. It really is a seasonal blog. We have had about a foot of snow since the beginning of November and it has been below freezing for two weeks before that. I am a seasonal cyclist.
I like cooking, I like gardening, I’m a mom. My blog reflects all those things. So… a long winter of comfort food, here we come.
1 whole roaster chicken
1/2 cup apple juice
1 1/2 cups of baby carrots
1/2 cup apricot jam
1/2 tsp grated ginger
1/2 tsp chopped garlic
pinch of salt
Preheat oven to 400F
Mix jam, garlic, ginger and salt together to make 4 oz of sauce.
Use a spoon to separate the skin from the meat and working carefully, slide one oz of sauce between the skin and the breast meat, one oz between the skin and the back meet
Put the chicken breast side down in a 7 quart dutch oven and baste the back with 1 oz of sauce reserving the last oz. Add apple juice to bottom of the pan.
Roast chicken for 60 minutes with lid on. Remove lid, add baby carrots and flip bird breast side up. Baste top of bird with remaining sauce and bake until done with the lid off, about 20 – 30 minutes or until meat reaches 185F If the skin isn’t crispy and perfect, carve the chicken and arrange on a baking pan. Broil until crisp.
Serve with carrots and rice
A word of warning, my chicken was a farm chicken. I don’t really understand the science, but experience tells me that farm hens take longer to cook. So trust your meat thermometer more than my cooking times. 185F is DONE, even if it was less than I said.
At the end of all of this, put the carcass in a 4 quart pot with 1 tsp garlic, 1 tsp salt, 1 bay leaf, and water to cover and simmer overnight to make chicken stock. Tomorrow is soup night!