Glazed Roasted Chicken
|Broiler fryer chicken/1 chicken||3 Pound, skinned|
|Carrot||1 Large, scraped and cut into 3 pieces|
|Celery stalks||1 Large, cut into 3 pieces|
|Onion||1 Small, quartered|
|Garlic||2 Clove (10 gm), halved|
|Reduced calorie apple spread||1⁄4 Cup (4 tbs)|
|White wine||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Trim excess fat from chicken.
Remove giblets and neck from chicken; reserve for another use.
Rinse chicken under cold water; pat dry with paper towels.
Place carrot, celery, onion, and garlic in cavity of chicken.
Place chicken, breast side up, on a rack in a shallow roasting pan; insert meat thermometer into meaty part of thigh, making sure it does not touch bone.
Combine apple spread, Worcestershire sauce, and margarine in a small saucepan.
Cook over medium-low heat until spread melts, stirring frequently.
Brush chicken with half of spread mixture.
Cover and bake at 375° for 45 minutes; uncover and bake an additional 40 minutes or until meat thermometer registers 180°, basting occasionally with remaining spread mixture.
Transfer to a serving platter; remove and discard vegetables from cavity.
If desired, garnish with fresh rosemary and sage sprigs.