Subj : BH&G 1690
To   : ALL
From : DAVE DRUM
Date : Mon Feb 01 2021 15:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Roast Chicken w/Spring Peas & Shallots
 Categories: Poultry, Vegetables, Wine, Herbs, Citrus
      Yield: 6 Servings
 
      4 lb Whole broiler-fryer chicken
      2 tb Butter; melted
    1/2 ts (ea) salt & black pepper
    3/4 c  Honey
      2 tb Chopped fresh tarragon
      1 c  Sliced shallots
      1 c  Champagne or sparkling wine
    1/2 c  Chicken broth
  1 1/2 c  Spring peas
      1 sm Lemon; thin sliced
 
  Set oven @ 375ºF/190ºC. Rinse chicken cavity; pat
  chicken dry with paper towels. Skewer neck skin to back;
  tie legs to tail. Place chicken in a shallow roasting pan.
  Brush with butter; sprinkle with salt and pepper.
  
  Roast, uncovered, for 1-1/4 to 1-3/4 hours or until
  drumsticks move easily in sockets and chicken is no longer
  pink. Brush with half the honey and sprinkle with 1
  tablespoon of the tarragon. Roast about 5 minutes more or
  until the chicken has a golden brown glaze.
  
  Remove chicken from pan and tent with foil. Transfer
  roasting pan to stove top. Add shallots, champagne, broth,
  remaining honey, and fresh peas (if using). Simmer,
  uncovered, about 10 minutes or until juices thicken
  slightly and shallots are tender. Add frozen peas (if
  using) and lemon slices to pan. Simmer for 3 to 5 minutes
  or until heated through. To serve, return chicken to pan,
  sprinkle with the remaining 1 tablespoon tarragon. If
  desired, drizzle with remaining honey.
  
  Makes: 6 servings
  
  Pan Stew Chicken: Arrange chicken skin-side-up in a
  shallow baking pan. Brush with butter, then sprinkle with
  salt and pepper. Roast, uncovered, for 35 minutes. Brush
  with half the honey and sprinkle with half the tarragon.
  Roast about 5 minutes more or until honey forms a golden
  brown glaze. Continue as directed in Step 3.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There are only ten minutes in the life of a pear when it is perfect to eat
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