honey glazed chicken

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  • add   1/2 teaspoon basil
  • add   1/8 teaspoon black MCCORMICK pepper
  • add   pepper to taste
  • add   VENCE, or 1 tablespoon dried black
  • add   3 1/2 tablespoon fresh HERBES DE PRO-
  • add   1/4 cup margarine or butter, melted
  • add   1/4 cup honey or dark corn syrup
  • add   3 tablespoons olive oil
  • add   2 cups chopped celery
  • add   1 large onion, quartered
  • add   roaster
  • add   5 pounds BUTTERBALL fresh chicken,
  • add   HONEY GLAZED CHICKEN
  • add   pubpc08@yahoo.com

Instructions

  1. pubpc08@yahoo.comHONEY GLAZED CHICKEN1.preheat oven to 475 degrees F. arrangea V rack for holding chicken in roastingpan. add 1 inch of water to pan. rinse and pat dry chicken. insert onions and celery, basil in cavity of chicken and place on rack breast side down. add additional water to bottom of pan if needed. brush entire surface with olive oil and roast for 20 minutes.2.turn chicken over with breast side up andcook for an additonal 20 minutes.3.reduce temperature to 350 degrees F. and roast for an addtitional 1 1/2 hoursor until meat is thoroughly cooked andno longer pink in the thickest part.4.combine honey and butter and baste chicken, sprinkling with HERBES DEPROVENCE and pepper during thelast 20-30 minutes of cooking time.PRESENTATION TIPS:serve with baked acorn squash halves, creamy coleslaw, steamed sugar snapsand corn muffins, if desired.**pubpc08@yahoo.com**

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