Roast Chicken With Apricot Glaze Food

APRICOT-GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
• Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

ROAST CHICKEN WITH APRICOT GLAZE

Steps:

• Heat the oven to 450 degrees with a rack set in the middle position.
• Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
• Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
• Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
• Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
• Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
• While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

APRICOT GLAZED CHICKEN

Steps:

• Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
• Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
• Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

APRICOT-GLAZE CHICKEN

Steps:

• Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

ROAST CHICKEN WITH APRICOT-ROSEMARY GLAZE

Steps:

• Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
• Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
• Transfer 1/2 cup glaze to bowl; reserve.
• Arrange chicken breasts and wings on 1 large rimmed baking sheet.
• Arrange thighs and drumsticks on second rimmed sheet.
• Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
• Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
• Increase oven temperature to 500*F.
• Roast until chicken begins to brown, about 10 minutes longer.
• Transfer chicken to platter.
• Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
• Spoon off fat from top of juices.
• Add enough broth to juices to mesure 1 3/4 cups sauce.
• Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
• Serve chicken with sauce.

ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE

Steps:

• Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
• Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
• In a small bowl, combine apricot preserves, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
• Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use (or freeze up to 3 months). Garnish with parsley.

ROAST CHICKEN WITH GRAND MARNIER GLAZE

Steps:

• Prep the chicken.
• Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
• Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
• While bird is cooking, make your glaze.
• Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
• When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
• Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
• Garnish with fresh rosemary sprigs.

APRICOT ROASTED CHICKEN

Steps:

• Preheat oven to 375.
• Place chicken in a 13" x 9" baking dish; set aside.
• In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly.
• Evenly pour over the chicken pieces. Bake for 45-55 minutes or until chicken is no longer pink.