MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Glazed Spatchcocked Chicken
Categories: Poultry, Fruits, Wine
Yield: 4 servings
1 c White wine or chicken broth
1 c Apricot preserves or quince
- jelly
1 tb Stone-ground mustard
4 lb Broiler/fryer chicken
3/4 ts Salt
1/2 ts Pepper
In a small saucepan, bring wine to a boil; cook 3-4
minutes or until wine is reduced by half. Stir in
preserves and mustard. Reserve half the glaze for
basting.
Cut the chicken along each side of the backbone with
shears. Remove the backbone. Turn the chicken breast
side up, and press to flatten. Sprinkle with salt and
pepper.
Prepare grill for indirect medium heat. Place chicken on
greased grill grate, skin side down, covered, over
direct heat 10-15 minutes or until nicely browned. Turn
chicken and place over indirect heat, about 30 minutes.
Remove chicken from grill. Let stand 15 minutes before
carving; serve with remaining glaze.
James Schend, Pleasant Prairie, Wisconsin
Makes: 4 ervings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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