POULTRY ESSENTIALS: BAKED APRICOT STICKY CHICKEN

Poultry Essentials: Baked Apricot Sticky Chicken image

Provided by Andy Anderson !

Categories Chicken

Time 3h10m

Number Of Ingredients 20

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PLAN/PURCHASE
THE BRINE
2 qt filtered water
1/4 c salt, kosher variety
THE CHICKEN
1 lg chicken, giblets removed, and brined
2 Tbsp sweet butter, unsalted, at room temperature
1 Tbsp olive oil, extra virgin
1 Tbsp fresh rosemary, chopped
1 tsp dried oregano
1 tsp dried thyme
1 lg ripe peach
THE GLAZE
1/4 c apricot preserves
1 Tbsp tamari sauce
1/4 tsp white pepper, freshly ground
OPTIONAL ITEMS
baby potatoes
carrots sliced
onions, sliced or quartered

Steps:

1. PREP/PREPARE
2. You will need an ovenproof pan, large enough to hold the chicken, and any veggies you choose to add to the pan. You will not need a cover.
3. Gather your Ingredients (mise en place).
4. THE BRINE
5. Dissolve the salt in the water, add the chicken and allow to soak in the refrigerator for 2 - hours. Then, remove from the brine and rinse.
6. THE CHICKEN
7. Place a rack in the bottom position, and preheat the oven to 300f (150c).
8. Divide the sweet butter, and rub it under the skin of the breasts. Then rub the outside of the bird with the olive oil, and sprinkle on the spices. Cut the peach in half, and stick into the cavity. Finally, truss the legs and wings.
9. Chef's Note: If you are adding any veggies, place them around the bird.
10. Add the chicken to the preheated oven for 2 hours.
11. After two hours remove the chicken.
12. Mix the apricot preserves, tamari, and white pepper in a bowl, and brush over the chicken.
13. Return the chicken to the oven until the glaze begins to brown in spots, about an hour.
14. PLATE/PRESENT
15. Allow to rest for ten minutes, before carving and serving. Enjoy.
16. Keep the faith, and keep cooking.