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Apricot Glazed Chicken or Capon

Apricot Glazed Chicken or CaponRecipe courtesy of the National Honey Board.

Recipe Ingredients:

1 (4 to 5-pound) roasting chicken or capon
1 cup seedless red or green grapes
4 tablespoons honey
1 (16-ounce) can apricot halves in syrup
1/4 cup butter or margarine, melted
2 teaspoons seasoned salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine

Cooking Directions:

  1. Rinse chicken in cold water and pat dry with paper towels. Stuff body cavity with 1 cup grapes that have been tossed with 2 tablespoons honey. Tie legs close to body and fold wing tips back or secure with skewers or twine. Place chicken breast side up on rack in shallow roasting pan.
  2. Drain apricot halves, reserving syrup. Set aside 6 halves for garnish. Process remaining apricots in blender with melted butter, seasoned salt, pepper and remaining 2 teaspoons honey. Brush over chicken. Pour wine and 1/4 cup apricot syrup in bottom of pan. Cover chicken loosely with tent of aluminum foil.
  3. Roast at 325°F (160°C) for 2 1/2 to 3 hours or until chicken is tender. Baste occasionally with pan drippings to glaze. Remove foil during last 30 minutes of roasting.
  4. Serve chicken on platter garnished with clusters of green grapes and apricot halves.

Makes 6 servings.

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

Recipe and photograph courtesy of the National Honey Board.