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Honey Glazed Filbert Roast Chicken

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Ingredients
  Herb seasoned stuffing mix 2 Cup (32 tbs) (1/2 Package)
  Toasted filberts 1 Cup (16 tbs), chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Chicken liver 1 , finely chopped
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Water 1⁄2 Cup (8 tbs)
  Roaster chicken/Capon 5 Pound
  Honey 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Grated orange peel 1 Teaspoon
  Orange juice 2 Tablespoon
Directions

Combine stuffing mix with the filberts, celery, chicken liver, butter, and water; toss lightly.
Stuff cavity of chicken with the mixture, then tie chicken legs and wings with cord to hold close to body.
Place chicken, breast up, on rack in a shallow roasting pan.
Roast at 325°F 2 1/2 to 3 hours, or until chicken tests done.
(The thickest part of drumstick feels soft when pressed with fingers and meat thermometer registers 180° to 185°F.) Meanwhile, combine honey, soy sauce, and orange peel and juice.
Brush chicken frequently with the mixture during last hour of roasting.
Place chicken on a serving platter and serve with grapes and Filbert Glacé.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Chicken

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