1 2 1/2 pound whole broiler-fryer chicken or turkey
cooking oil
2 medium potatoes, peeled and quartered
6 carrots, bias-sliced 1/2 inch thick
1/2 c. honey
1/4 c. prepared mustard
2 T. butter
2 T. finely chopped onion
2 t. curry powder
1/2 t. garlic salt
1/4 t. crushed red pepper
1/4 t. ground ginger
2 medium apples, cored
Rub oil and salt on it
Bake at 325 degrees
1. Rinse chicken; pat dry. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. Place breast side up on a rack in a shallow roasting pan. Brush with oil or rub with oil. If desired, insert a meat thermometer into center of an inside high muscle. Roast, uncovered, in a 375 degree oven for 1 hour.
2. Meanwhile, cook vegetables in boiling water for 20 to 25 minutes or till nearly tender; drain.
3. For glaze, in a saucepan combine honey and the next 7 ingredients. Bring to boil, stirring constantly. Remove from heat; set glaze aside.
4. Discard fat in roasting pan. Cut apples into wedges. Arrange potatoes, carrots, and apples around chicken in pan. Spoon glaze over poultry, vegetables, and apples. Roast for 15 to 20 minutes more or till chicken is no longer pink and meat thermometer registers 180 degrees to 185 degrees. Serves 6.
cooking oil
2 medium potatoes, peeled and quartered
6 carrots, bias-sliced 1/2 inch thick
1/2 c. honey
1/4 c. prepared mustard
2 T. butter
2 T. finely chopped onion
2 t. curry powder
1/2 t. garlic salt
1/4 t. crushed red pepper
1/4 t. ground ginger
2 medium apples, cored
Rub oil and salt on it
Bake at 325 degrees
1. Rinse chicken; pat dry. Skewer neck skin to back. Tie legs to tail. Twist wing tips under back. Place breast side up on a rack in a shallow roasting pan. Brush with oil or rub with oil. If desired, insert a meat thermometer into center of an inside high muscle. Roast, uncovered, in a 375 degree oven for 1 hour.
2. Meanwhile, cook vegetables in boiling water for 20 to 25 minutes or till nearly tender; drain.
3. For glaze, in a saucepan combine honey and the next 7 ingredients. Bring to boil, stirring constantly. Remove from heat; set glaze aside.
4. Discard fat in roasting pan. Cut apples into wedges. Arrange potatoes, carrots, and apples around chicken in pan. Spoon glaze over poultry, vegetables, and apples. Roast for 15 to 20 minutes more or till chicken is no longer pink and meat thermometer registers 180 degrees to 185 degrees. Serves 6.
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