Almond Roast Chicken With Honey Glaze
|Herb seasoned stuffing mix||2 Cup (32 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs), toasted|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chicken liver||1 , minced|
|Roasted chicken||5 Pound|
|Soy sauce||1 Tablespoon|
|Dark corn syrup||1 Tablespoon|
|Orange juice||1 Tablespoon|
|Grated orange peel||1 Teaspoon|
Combine stuffing mix, almonds and celery in a large bowl.
Place butter and water in a 2 cup glass measuring cup.
Microwave 2 to 3 minutes or until butter melts.
Add chicken liver and microwave 1 minute to 1 minute 30 seconds or until liver cooks.
Pour over stuffing mix and toss lightly.
Loosely stuff chicken.
Tie legs together and wings to body with string.
Place breast-side-down in a 12x8x2 inch glass baking dish.
Cover wing tips and ends of legs with small pieces of aluminum foil.
Microwave 6 to 7 min./lb.
[ROASTS 7 to 8 min.]1lb.
Give dish a 1/4 turn twice during cooking.
Turn breast side up halfway through cooking.
Combine remaining ingredients except grapes.
Baste chicken frequently with glaze during last half of cooking.
Microwave until internal temperature of chicken reaches hot.
Let stand 10 minutes before serving.
Brush chicken with remaining glaze.