Poultry Essentials Baked Apricot Sticky Chicken Food

STICKY APRICOT DRUMSTICKS

Steps:

• Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
• Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.

BAKED APRICOT ROSEMARY CHICKEN

Steps:

• In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
• Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
• Preheat the oven to 375 degrees F.
• Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

EASY APRICOT GLAZED CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
• Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
• Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
• Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

POULTRY ESSENTIALS: APRICOT STICKY WINGS

Steps:

• PREP/PREPARE
• I like making these in an ovenproof skillet; however, when I am doing large batches, I defer to baking pans lined with parchment paper.
• Gather your ingredients (mise en place).
• Place a rack in the bottom position and preheat the oven to 400f (205c).
• Add the braise ingredients to the skillet and whisk to combine.
• If your apricot preserves are really chunky, you might want to throw the ingredients into a blender and give it a few one-second pulses.
• Add the chicken and sauce into the skillet, toss to combine, and throw in some red-pepper flakes, if using.
• Add to preheated oven and bake until the wings are cooked through and the sauce is thick and gooey, about 60 - 90 minutes.
• Every 10 - 15 minutes, open the oven, and give the wings a stir.
• The sauce can go from yummy to burned in a matter of a few minutes, so keep a good eye on the oven... both eyes, if you can spare them.
• PLATE/PRESENT
• Put the wings in a bowl or platter and sprinkle with some sesame seeds. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: BAKED APRICOT STICKY CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof pan, large enough to hold the chicken, and any veggies you choose to add to the pan. You will not need a cover.
• 3. Gather your Ingredients (mise en place).
• 4. THE BRINE
• 5. Dissolve the salt in the water, add the chicken and allow to soak in the refrigerator for 2 - hours. Then, remove from the brine and rinse.
• 6. THE CHICKEN
• 7. Place a rack in the bottom position, and preheat the oven to 300f (150c).
• 8. Divide the sweet butter, and rub it under the skin of the breasts. Then rub the outside of the bird with the olive oil, and sprinkle on the spices. Cut the peach in half, and stick into the cavity. Finally, truss the legs and wings.
• 9. Chef's Note: If you are adding any veggies, place them around the bird.
• 10. Add the chicken to the preheated oven for 2 hours.
• 11. After two hours remove the chicken.
• 12. Mix the apricot preserves, tamari, and white pepper in a bowl, and brush over the chicken.
• 13. Return the chicken to the oven until the glaze begins to brown in spots, about an hour.
• 14. PLATE/PRESENT
• 15. Allow to rest for ten minutes, before carving and serving. Enjoy.
• 16. Keep the faith, and keep cooking.