Rosemary Infused Honey Glaze For Chicken Food

HONEY GARLIC CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

HONEY & ROSEMARY FRIED CHICKEN

Steps:

• Wash chicken and pat dry.
• Mix flour with garlic powder, salt, and pepper.
• Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
• In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
• To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
• For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
• Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).

ROSEMARY INFUSED HONEY GLAZE FOR CHICKEN

Steps:

• Chop rosemary & mince garlic. Warm honey over low heat Add all remaining ingredients to the warm honey & simmer for 2 to 3 minutes. Coat chicken pieces with glaze. Transfer to baking dish so chicken pieces do not overlap. Put into a 350 degree preheated oven until chicken well cooked.

HONEY MUSTARD ROSEMARY CHICKEN

Steps:

• Preheat oven to 400.
• Combine Mustard Rub ingredients in a small bowl then use fingers to massage and coat chicken rubbing both sides and under skin.
• Whisk together the Honey Mustard sauce; Dijon and whole grain mustard, honey and chicken stock. Set aside.
• Heat olive oil in an oven proof skillet over med/high heat. Add chicken, skin side down, and sear both sides for 2 to 3 minutes until golden brown.
• Remove chicken from skillet and set aside.
• Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary.
• Bake seasoned potatoes( in same skillet) for 18-20 minutes until easily pierced with a fork.
• Remove skillet from oven, and add chicken back to skillet to combine with potatoes.
• Drizzle honey mustard sauce over the the thighs. Be generous! Add fresh rosemary sprigs.
• Place skillet back in oven and roast for 25-30 minutes until chicken is completely cooked through with internal temp of 175 degrees F.
• Remove from oven, garnish with rosemary sprigs and serve.

SWEET AND SPICY ROSEMARY HONEY GLAZE FOR GRILLED FISH

Steps:

• Heat the honey until it is just hot and thin, either in a small pan on top of the stove or in the microwave. Add the rosemary and lemon, stir to combine, heat briefly to heat the solids, then let sit off of heat for 10 to 30 minutes to allow the flavors to infuse into the honey. Pour the honey while it is still thin (reheat slightly if necessary) through a relatively fine sieve and into a bowl to remove the solids. Cool the honey to room temperature.
• Place the fish fillets or steaks in a pan that will hold them in a single layer. Season with salt sand pepper, then drizzle with half of the infused honey (save the rest for future use). Let fish marinate, covered, in fridge for 60 to 90 minutes.
• Rub the preheated grill grate with oil. Grill fish, unglazed side down, about 3 minutes, rotating it occasionally to crosshatch caramelizaton marks, then turn and cook for 2 to 3 minutes longer, being careful not to let the glaze scorch or to overcook the fish. Salmon should be medium-rare.
• Serve hot or tepid with lemon wedges.