Glazed Roast Chicken
Prep: 15 min
Cook: 90 min
Total: 105 min
Serves: 4
40 views
Here a whole roast chicken gets basted again and again with a glossy mix of sherry, dark corn syrup, and onion, so the skin turns deep mahogany and faintly sweet. The pan drippings become a quick thickened gravy to spoon over every slice. It is a homey, old-fashioned roast with a little more character than the usual, well suited to a Sunday table.
Ingredients
Ingredients
- 3 Lbs Chicken
- 1 - Salt
- 1 - Margarine - Melted
- 1/2 Cup Sherry
- 1/3 Cup Dark Corn Syrup
- 2 Tbsp Onion - Finely Chopped
- Dash Black Pepper
- 1 1/2 Tbsp Cornstarch
- 3/4 Cup Water
Directions
Directions
- Clean chicken; rub inside with salt.
- Truss; brush skin with melted margarine.
- Place, breast side up, on rack in shallow baking pan.
- Roast in 400-degree oven for 1 hour.
- Combine sherry, corn syrup, 2 tablespoons melted margarine, onion, 1/2 teaspoon salt and pepper.
- Baste chicken with some of the sherry mixture; roast, basting frequently and using all sherry mixture, for about 30 minutes or until chicken is tender.
- Remove chicken; place on warm platter.
- Blend cornstarch and water with spoon; stir into pan drippings.
- Boil over medium heat, stirring constantly, for 2 minutes or until thickened; serve with chicken.
Nutrition
Per serving · 4 servingsCalories
550
Fat
35 g
Saturated fat
10 g
Carbohydrates
20 g
Sugar
10 g
Fiber
0 g
Protein
40 g
Sodium
600 mg
Cholesterol
120 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Lbs Chicken
- 1 - Salt
- 1 - Margarine - Melted
- 1/2 Cup Sherry
- 1/3 Cup Dark Corn Syrup
- 2 Tbsp Onion - Finely Chopped
- Dash Black Pepper
- 1 1/2 Tbsp Cornstarch
- 3/4 Cup Water
