In honor of the pumpkin picking that occured earlier in the weekend, the cold wind that made my cheeks rosie and the inspiration of fall colors filling my house, my dinner last night resembled a Thanksgiving plate. Except I didn't cook a turkey. Instead, I roasted a chicken and had fun with the glaze.
After being completely bored with the usual flavors of roaster chickens (even though I had a whole wheat stuffing, cranberry sauce and greens), I decided to blend together some interesting flavors to make a sweet glaze.
Tried and tested, I recommend you taste the below glaze for yourself. The flavors soaked through to the breast perfectly and the skin crisped to the most delicious texture. Here is the recipe, very simply.
Brown Sugar Fig Infused Glaze
- First be sure to place pats of butter under the skin of your cleaned chicken and prepare to use a roaster pan with a rack on 375 for about an hour and a half. (Inner temp should be 165 degrees when done.)
- Then for your glaze, in a medium bowl, whisk together: 1/4 cup of soy, 1 tablespoon teriyaki, 1/2 cup of light brown sugar, onion powder (two shakes), 2 teaspoons of fig infused vinegar, sea salt and ground pepper to taste.
- Brush onto your bird. Continue to brush on the glaze throughout the cooking process.
- It will brown and crisp towards the last 20 minutes of cook time. (See finished picture above.)
Have fun and remember- Thanksgiving dinner can happen more than once a year.
No comments:
Post a Comment