Apricot Glazed Chicken or Capon
Recipe courtesy of the National Honey Board.
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
- 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.
- 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.
- 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.
- 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.