Calicolady
New member
Cal's Citrus-Honey Glazed Poultry
(makes 8 servings)
1/4 cup orange marmalade
1/4 cup frozen o.j. concentrate
1/4 fresh squeezed lemon juice
1/4 cup dry white wine
1/4 cup honey
2 TBSP. vegetable oil
1 TBSP. worchestershire sauce
pinch of salt & fresh ground pepper
1 TBSP. of dried thyme
8 chicken breasts, or 4 cornish hens, halved, or 8 leg-thigh pieces, cleaned
In a large baking dish whisk all ingredients except poultry.
When combined, pour out 1/3 cup and set aside.
Place poultry in that baking dish, turning to coat.
Cover tightly and refridgerate from several hours to overnight.
(If overnight, turn once or twice to recoat again)
Take poultry out about 1 hour before cooking to reach room temp.
Then preheat oven to 400 degrees.
Drain marinade from dish.
Cover and bake about 30 minutes on middle rack , basting with remaining marinade from 1/3 cup 2 -3 times.
Uncover and continue to bake/baste another 10 - 15 minutes until lightly browned and temp reaches 185 degrees at thickest part of meat.
(I serve with a mixed green salad with a garlic-vinegrette dressing
and toasted parmesan bread.
Or oven roasted veggies; potatoes,carrots & parsnips, would be good too)
(makes 8 servings)
1/4 cup orange marmalade
1/4 cup frozen o.j. concentrate
1/4 fresh squeezed lemon juice
1/4 cup dry white wine
1/4 cup honey
2 TBSP. vegetable oil
1 TBSP. worchestershire sauce
pinch of salt & fresh ground pepper
1 TBSP. of dried thyme
8 chicken breasts, or 4 cornish hens, halved, or 8 leg-thigh pieces, cleaned
In a large baking dish whisk all ingredients except poultry.
When combined, pour out 1/3 cup and set aside.
Place poultry in that baking dish, turning to coat.
Cover tightly and refridgerate from several hours to overnight.
(If overnight, turn once or twice to recoat again)
Take poultry out about 1 hour before cooking to reach room temp.
Then preheat oven to 400 degrees.
Drain marinade from dish.
Cover and bake about 30 minutes on middle rack , basting with remaining marinade from 1/3 cup 2 -3 times.
Uncover and continue to bake/baste another 10 - 15 minutes until lightly browned and temp reaches 185 degrees at thickest part of meat.
(I serve with a mixed green salad with a garlic-vinegrette dressing
and toasted parmesan bread.
Or oven roasted veggies; potatoes,carrots & parsnips, would be good too)
