Thursday, March 27, 2008

Roasted Chicken with Pear Glaze

1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)

Wash chicken and pat dry. Season all over with the herb and garlic seasoning mixture and salt and pepper. Put celery chunks and onion quarters in the chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone.

Roast at 375° for 1 hour and 15 minutes.

Combine pear preserves or peach preserves with white wine or fruit juice. Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°.

Deluxe Roaster Pan

Electronic Oven/Meat Thermometer

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