Roasted Chicken with Constant Comment® Glaze
As a nice alternative, use a 10-15 pound Turkey in place of the Chicken Roaster. For the glaze increase the number of tea bags from 8-12.
Total Steps
6
Ingredients
11
Tools Needed
9
Ingredients
- 1 count 8 pound Roasting Chicken
- 1 count lemon, cut into four pieces
- 1 count onion, peeled and cut into four pieces
- 1 cup chicken stock
- 2 tablespoons cornstarch
- Salt and pepper(optional)
- 1/2 cup cranberry juice
- 2/3 cup brown sugar
- 2 tablespoons butter
- 1 cup boiling water
- 8 count Bigelow® Constant Comment® Tea Bags
Instructions
Step 1
Preheat the oven to 375ºF.
Step 2
Steep the tea bags in 1 cup boiling water for 5 minutes. Squeeze out excess liquid from the tea bags and discard them. Reserve the steeped tea.
Step 3
While the tea is steeping, prepare the glaze. In a saucepan over medium heat, combine butter, brown sugar, and cranberry juice. Heat until the butter is melted and the sugar is dissolved. Add the reserved tea and reduce the mixture by cooking over medium-high heat for 15 minutes. Set the glaze aside.
Step 4
Prepare the chicken by removing giblets and neck, then rinse it inside and out and pat dry. Place the cut lemon and onion into the cavity and truss the chicken. Place the chicken breast-side up in an open roasting pan. Brush the skin with the prepared glaze. Bake the chicken in the preheated oven, keeping the remaining glaze warm on the stove. Continue basting the chicken with glaze every 20 minutes during cooking.
Step 5
Remove the chicken from the oven and let it stand for at least 15 minutes before carving. Discard any unused glaze.
Step 6
To make the gravy, dissolve the cornstarch in the chicken stock. Place the roasting pan on a burner over medium heat, scraping up any browned bits from the bottom. Add the stock mixture, whisking constantly until the gravy thickens, which takes about 1 minute. Strain the gravy and serve it with the roasted chicken.