poultry essentials: baked apricot sticky chicken

Name: Poultry Essentials: Baked Apricot Sticky Chicken
Prep time: 10 min
Cook time: 3 h
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE BRINE; 2 quart(s) filtered water; 1/4 cup(s) salt, kosher variety; ## THE CHICKEN; 1 large chicken, giblets removed, and brined; 2 tablespoon(s) sweet butter, unsalted, at room temperature; 1 tablespoon(s) olive oil, extra virgin; 1 tablespoon(s) fresh rosemary, chopped; 1 teaspoon(s) dried oregano; 1 teaspoon(s) dried thyme; 1 large ripe peach; ## THE GLAZE; 1/4 cup(s) apricot preserves; 1 tablespoon(s) tamari sauce; 1/4 teaspoon(s) white pepper, freshly ground; ## OPTIONAL ITEMS; - baby potatoes; - carrots sliced; - onions, sliced or quartered

38 Pinches 14 Photos

Andy Anderson !

Wichita, KS

Updated on Aug 16, 2018

I was just having fun with a chicken, and came up with this recipe. It is a slow-baked chicken, with a sticky apricot glaze. What is funny is that the final recipe is nowhere what I envisioned. But, that is the fun of creating in the kitchen. So, you ready… Let’s get into the kitchen.

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prep time 10 Min

cook time 3 Hr

method Bake

yield Several

Ingredients

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

How To Make poultry essentials: baked apricot sticky chicken

Step 1

PREP/PREPARE

Step 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.
Step 3

Gather your Ingredients (mise en place).
Step 4

THE BRINE
Step 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.
Step 6

THE CHICKEN
Step 7

Place a rack in the bottom position, and preheat the oven to 300f (150c).
Step 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.
Step 9

Chef’s Note: If you are adding any veggies, place them around the bird.
Step 10

Add the chicken to the preheated oven for 2 hours.
Step 11

After two hours remove the chicken.
Step 12

Mix the apricot preserves, tamari, and white pepper in a bowl, and brush over the chicken.
Step 13

Return the chicken to the oven until the glaze begins to brown in spots, about an hour.
Step 14

PLATE/PRESENT
Step 15

Allow to rest for ten minutes, before carving and serving. Enjoy.
Step 16

Keep the faith, and keep cooking.
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