Roast Chicken With Grand Marnier Glaze Recipes

ROAST CHICKEN WITH GRAND MARNIER GLAZE

Steps:

• Prep the chicken.
• Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
• Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
• While bird is cooking, make your glaze.
• Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
• When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
• Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
• Garnish with fresh rosemary sprigs.

CHICKEN GRAND MARNIER

Steps:

• In a saucepan, combine the Grand Marnier, jam, vinegar, mustard, honey, and red chilli flakes.
• Simmer until the honey and jam are melted.
• Remove from the heat and cool to room temperature.
• Place the chicken breasts in a single layer in a shallow glass baking dish.
• Pour on the marinade and refrigerate, covered, for at least 4 hours or overnight.
• Bake or Grill.
• TO BAKE: Pour off all but 3/4 cups marinade.
• Brush additional apricot jam onto to chicken.
• Cover loosely with foil.
• Bake at 350 degrees F for 45 minutes, basting every 15 minutes.
• TO GRILL: Grill the chicken breasts 6 to 8 inches from the heat.
• Baste the chicken with oil and marinade during grilling.
• Cook for 20 minutes, turning every 5 minutes.
• Slice and serve hot or at room temperature.

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.