Basted to a beautiful, glistening brown this tempting roast chicken is great for company or the family’s Sunday dinner.
Story Behind the Recipe
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1 (3 1/2- to 4-pound) whole frying chicken
1/2 cup peach preserves
2 tablespoons Land O Lakes® Butter
2 tablespoons bourbon or orange juice
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, 45-60 minutes 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, 30-45 minutes or until chicken reaches 165°F and juices run clear when pierced with a fork.
Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan. Cook over medium-high heat 1-2 minutes or until mixture comes to a boil. Serve with chicken.
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