Jelly Glazed Chicken
3 broiler-fryers, about 2 1/2 lbs. each
3/4 cup butter
1 tsp. kosher salt
1/4 tsp. fresh ground pepper
2/3 cup lemon or orange marmalade
Rinse and dry birds; tie the legs together and place breast up on a rack in a large roasting pan. Melt the butter in a saucepan, add salt and pepper and brush some over the chickens. Place the birds in a 400º F oven and roast for 45 minutes. While the chickens cook, stir marmalade into the remaining butter. Heat slowly, stirring constantly, until marmalade melts and blends well. At 45 minutes, brush birds with jelly mixture and brush again at 60 minutes. Roast for 15 minutes longer, or until the birds are tender and glazed nicely. Serves 6 hungry rednecks (or 2 banjo pickin' J.D. Cromagnons!).
For an extra special occasion, sometimes momma would serve some fried apple rings with this dish. She would fry them in butter and add some brown sugar and cinnamon too. Wow! We always had company for supper on Sundays at our house. If you folks like roasted chicken, you'll love this one, I promise you.
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