Subj : BH&G 2186
To   : ALL
From : DAVE DRUM
Date : Tue Mar 23 2021 16:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Guava-Glazed Chicken
 Categories: Poultry, Fruits
      Yield: 6 Servings
 
      4 lb Whole broiler-fryer chicken
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Guava, peach, or apricot
           - nectar
    1/4 c  Bottled hoisin sauce
      2 cl Garlic; minced
           Bottled hot pepper sauce
           - (opt)
           Sliced fresh guava (opt)
           Green onions (opt)
 
  Remove the neck and giblets from chicken. Place the
  chicken, breast-side down on a cutting board. Use kitchen
  shears to make a lengthwise cut down one side of the
  backbone, starting from the neck end. Repeat the
  lengthwise cut on the opposite side of the backbone.
  Remove and discard the backbone. Turn chicken cut-side
  down. Flatten the chicken with your hands. (Try to make it
  as flat as possible.) With your kitchen shears remove the
  wing tips. Sprinkle the salt and pepper over chicken.
  
  For sauce, in a small saucepan combine nectar, hoisin
  sauce, garlic, and hot pepper sauce (if using). Bring to
  boiling; reduce heat. Boil gently, uncovered, about 15
  minutes or until thickened and sauce is reduced to about
  3/4 cup; set aside.
  
  For direct grilling, place the chicken, cut side up, on
  the rack of an uncovered grill directly over medium coals.
  Grill, uncovered, for 25 minutes. Turn using tongs. Grill
  for 20 minutes more. To glaze, brush with some of the
  sauce. Grill 5 minutes more. (For indirect grilling,
  arrange medium-hot coals around a drip pan. Test for
  medium heat above the pan. Place the chicken, cut side up,
  on the grill rack over the drip pan. Cover and grill for
  45 minutes. Turn using tongs.
  
  To glaze, brush with some of the sauce. Grill 5 minutes
  more.
  
  Bring remaining sauce to boiling; pass with chicken. Serve
  chicken with sliced fresh guava and green onions.
  
  Makes 6 servings.
  
  OVEN ROASTING: Prepare chicken and sauce as above in Steps
  1 and 2. Place chicken on a rack in a shallow baking pan.
  Roast, uncovered, in a 425ºF/218ºC oven for 35 minutes.
  To glaze, brush with some of the sauce. Roast for 5 to 10
  minutes more.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Stuff the turkey? But it's already full of stuff!
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