| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Whole chicken | |
| 1 | Lemon | |
| 2 | tb | Margarine |
| 2 | Garlic cloves — Minced | |
| Apple ginger chutney * |
INSTRUCTIONS
1. Remove giblets from inside roasting chicken and reserve for other uses. Wash and pat dry chicken. Place an apple and an onion (quartered) inside chicken if you prefer. Tie wings and legs in place with twine or unwaxed dental floss. Place chicken on rack in a roasting pan. Rub the skin with a lemon half and then brush with melted margarine. Unsalted butter is best if you prefer. 2. Combine 1/2 cup chutney and garlic in a small bowl. Brush chicken with this mixture. 3. Roast in 375-degree oven for 70-80 minutes. Baste the chicken frequently with the chutney and juices in the pan. Meat thermometer should register 190 degrees when done. Leg will move easily and feel very soft when pressed. Serve roast chicken warm or at room temperature. Delicious as leftovers for sandwiches. Substitute turkey breast for the chicken if preferred. Recipe By : Jo Anne Merrill From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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