Poultry Essentials Baked Apricot Sticky Chicken Recipes

3-INGREDIENT APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 350F (180C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Place chicken, skin-side up, on prepared pan.
• In a medium bowl, whisk together 3 glaze ingredients.
• Pour sauce over chicken and spread liberally on each piece.
• Bake, uncovered, for about 1 hour, or until chicken is cooked through.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

POULTRY ESSENTIALS: APRICOT STICKY WINGS

Steps:

• PREP/PREPARE
• I like making these in an ovenproof skillet; however, when I am doing large batches, I defer to baking pans lined with parchment paper.
• Gather your ingredients (mise en place).
• Place a rack in the bottom position and preheat the oven to 400f (205c).
• Add the braise ingredients to the skillet and whisk to combine.
• If your apricot preserves are really chunky, you might want to throw the ingredients into a blender and give it a few one-second pulses.
• Add the chicken and sauce into the skillet, toss to combine, and throw in some red-pepper flakes, if using.
• Add to preheated oven and bake until the wings are cooked through and the sauce is thick and gooey, about 60 - 90 minutes.
• Every 10 - 15 minutes, open the oven, and give the wings a stir.
• The sauce can go from yummy to burned in a matter of a few minutes, so keep a good eye on the oven... both eyes, if you can spare them.
• PLATE/PRESENT
• Put the wings in a bowl or platter and sprinkle with some sesame seeds. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: BAKED APRICOT STICKY CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof pan, large enough to hold the chicken, and any veggies you choose to add to the pan. You will not need a cover.
• 3. Gather your Ingredients (mise en place).
• 4. THE BRINE
• 5. Dissolve the salt in the water, add the chicken and allow to soak in the refrigerator for 2 - hours. Then, remove from the brine and rinse.
• 6. THE CHICKEN
• 7. Place a rack in the bottom position, and preheat the oven to 300f (150c).
• 8. Divide the sweet butter, and rub it under the skin of the breasts. Then rub the outside of the bird with the olive oil, and sprinkle on the spices. Cut the peach in half, and stick into the cavity. Finally, truss the legs and wings.
• 9. Chef's Note: If you are adding any veggies, place them around the bird.
• 10. Add the chicken to the preheated oven for 2 hours.
• 11. After two hours remove the chicken.
• 12. Mix the apricot preserves, tamari, and white pepper in a bowl, and brush over the chicken.
• 13. Return the chicken to the oven until the glaze begins to brown in spots, about an hour.
• 14. PLATE/PRESENT
• 15. Allow to rest for ten minutes, before carving and serving. Enjoy.
• 16. Keep the faith, and keep cooking.