Best Stoneware Roast Chicken With Curry Recipes

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

Curried Roast Chicken With Grapefruit, Honey and Thyme image

Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.

Provided by Colu Henry

Categories dinner, weekday, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (3 1/2-pound) whole chicken
Kosher salt and black pepper
1/3 cup grapefruit juice, freshly squeezed, if possible
1/4 cup honey
1 teaspoon curry powder
1 tablespoon finely chopped thyme

Steps:

Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 1029 milligrams, Sugar 19 grams, TransFat 0 grams

STONEWARE ROAST CHICKEN WITH CURRY

Stoneware Roast Chicken With Curry image

Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours.

Provided by TishT

Categories Whole Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 -7 lbs roasting chickens
3 tablespoons butter
1 tablespoon honey
2 -4 teaspoons curry powder
6 cups cooked rice
2 garlic cloves, crushed
1/2 teaspoon turmeric
1 cup onion, diced
1 cup raisins
1/2 cup walnuts, chopped
1 cup apple, diced (optional)

Steps:

Melt butter in skillet. Saute garlic, add curry powder, tumeric to make a paste. Add onions and saute until clear. Mix with rice, raisins, walnuts, and apple.
Prepare chicken for stuffing. Stuff with rice mixture.
Place chicken in roaster; arrange remaining stuffing around the outside of the chicken.
Prepare a glaze of 3 tbs butter, 1 tbs honey, and 2 tsp curry powder. Note: amount of curry varies according to taste and quality of powder.
Glaze chicken, cover and bake at 350˚F for 20 minutes per lb of bird or until it passes your favorite test for doneness. You may want to uncover to brown during the last few minutes. *The glaze usually browns nicely with the cover on.
*Leftovers make a great soup base.

Nutrition Facts : Calories 1472.6, Fat 77.2, SaturatedFat 23.2, Cholesterol 290.3, Sodium 332.1, Carbohydrate 119.8, Fiber 4.3, Sugar 27.9, Protein 73.5