BOURBON-PEACH GLAZED CHICKEN
1 (3 1/2 to 4-pound) whole frying chicken
1/2 cup peach preserves
2 tablespoons Butter
2 tablespoons bourbon or orange juice (I like the taste of the Bourbon)
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 375°F. Place chicken, breast-side up, on rack in roasting pan.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.
Spoon remaining glaze over chicken. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
Loosely cover chicken with aluminum foil. Continue baking, basting occasionally, until chicken is no longer pink (30 to 45 minutes).
Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan. Cook over medium-high heat until mixture comes to a boil (1 to 2 minutes). Serve with chicken.
Pairs Well With
When I got married, one of the gifts I received was a hand written recipe book from my Aunt. All of the recipes were recipes passed down through the family or ones that were her favorite.
This recipe turned out to be one of my favorites.