Currant Glazed Chicken Recipes

CURRANT-GLAZED CHICKEN

Steps:

• Preheat oven to 375°F.
• Rinse chicken; pat dry.
• In a small bowl stir together garlic, gingerroot, salt and pepper. Rub on skin of chicken and inside the body cavity too.
• Skewer neck skin to back. Tie legs together with string. Tuck wings under back. Prick skin with a fork.
• Place chicken breast side up, on a rack in a shallow roasting pan.
• Insert a meat thermometer into center of thigh muscle. Do not touch bone. Put chicken in oven to roast for 1 to 1 1/2 hours.
• Meanwhile, in a small saucepan, combine jelly, honey, lemon peel and soy sauce. Cook and stir until jelly melts.
• Brush chicken with about 1/4 of the jelly mixture during the last 10 minutes of roasting.
• Chicken is done when thermometer reads 180°F and drumsticks more easily in their sockets. Remove chicken from oven and let stand covered in foil for 10 minutes.
• Serve remaining jelly mixture warm with chicken.

SAVORY CORNISH HENS WITH A BRANDY CURRANT GLAZE

Steps:

• Prepare the Hens -- Just rinse them well, inside and out, drain and pat try. Then add 1/4 cup butter, parsley, thyme, salt and pepper in a small bowl and melt the butter in the microwave for just a few seconds. Add in the oranges and onion quarters and toss well.
• Stuffing -- Add the orange, onion, butter and herb mix to the cavity of the hens.
• Skin -- Brush each of the hens with 1/4 cup of butter (not melted) and season with salt and pepper.
• Bake -- Place each of the hens on a couple of the onions slices in a small oven proof pan. The onion slices just make a natural baking rack so they don't sit directly on the pan itself. Bake at 425 for 10 minute and then reduce to 350 for about 20-30 minutes uncovered. NOTE: One reviewer wrote they were swimming in butter, but if you bake the hens on the onions used as a rack as suggested, they are not sitting in butter. The butter flavors the inside and outside, and remember, it is for 2 nice size birds. Also, the onions will absorb most of the butter and the natural juices will end up in the sauce at the end.
• NOTE: I used around a 1 3/4 - 2 1/2 lb hen, and then can take anywhere from 30-45 minutes. So just check and have your meat thermometer handy. This is one time when it really helps. I take mine out at 160, as it continues to cook once removed. The last time I cooked 4 for dinner they took 40 minutes. But just check to be sure.
• Glaze -- As the hens back, in a small measuring cup add the garlic, brandy and jelly and just heat until melted. You can also do this on the stove, but the microwave is easier, quicker and just a small cup to clean out vs another pot. Baste frequently with the glaze as the chicken cook.
• Sauce -- No I love the sauce for this but it is optional. Remove the chickens to a plate and cover with foil to let them rest. Bring the pan to the stove on medium heat and add the wine to deglaze. Get all the good dripping off the bottom of the pan. Add the broth and cook 3-4 minutes. Right before serving, just add the butter to thicken the sauce and serve with the chicken. This isn't a thick gravy, just a nice light sauce over the chicken.