Ingredients:
½ cup honey
¼ cup prepared mustard
¼ cup butter or margarine
2 tbsp finely chopped onion
2 tbsp water
1 clove garlic, minced
2 tsp curry powder
1 tsp salt
¼ tsp ground ginger
1 2 ½ to 3 – pound broiler –fryer chicken or one 4- to 5- domestic duck or wild goose
Cooking oil or melted butter
2 large potatoes, peeled and quartered, or 8 new potatoes
6 medium carrots, bias-sliced into ½-inch pieces
2 medium apples, cored and cut into wedges
Method:
- In a small saucepan combine first 10 ingredients.
- Bring to boiling, stirring constantly.
- Remove from heat; set aside.
- Rinse poultry and pat dry with paper toweling.
- Skewer neck skin to back,.
- Tie legs to tail.
- Twist wing tips under back,
- Place poultry, breast-side up, on a rack in a shallow toasting pan.
- Brush skin, except for duck, with cooking oil or melted butter.
- Prick skin of domestic duck well all over to allow fat to escape.
- During roasting, remove excess fat.
- Insert a meat thermometer.
- Roast chicken, uncovered, in a 375o oven for 1 ¼ to 1 ½ hours.
- Roast domestic duck 1 ¾ to 2 ¼ hours; wild goose 2 ¼ to 2 ¾ hours.
- Meanwhile, in a covered saucepan cook potatoes and carrots in boiling salted water for 20 to 25 minutes or till nearly tender.
- Drain.
- The last 20 minutes of roasting time, discard any fat in roasting pan from poultry.
- Arrange vegetables and the uncooked apples around poultry in pan.
- Spoon honey mixture over poultry, vegetables, and apples.
- Roast about 20 minutes longer or until meat thermometer register 185o and vegetables and apples are tender.
- Baste occasionally with honey mixture during roasting and again just before serving.
- Arrange poultry, vegetables, and apples on a serving platter.
- Makes 6 servings.
Sandy is an enthusiast in sharing healthy living with simple guide on food. She is a firm believer in having the correct food and healthy lifestyle, this will lead to a complete world of happiness.
She maintains her site at: Low Carb Diabetic Diet
Read her blog at: Low Carb Diabetic Blog
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