Honey Roast Chicken

Holy Moly...this was one heck of a chicken!  My biggest hurdle seems to be finding the protein the size listed in the recipe.  I couldn't find little 3 1/2 lbs chickens, so I opted for the 6 1/2 pounder and cooked the bird breast side down for one hour instead of the listed 35 minutes.  Everything else I followed as listed.  I also don't own a V-rack so I just used a wire rack I owned that came with the pan I used.  I have to say this was a fairly easy and laid back recipe until it came time to make the sauce...my kitchen got messy fast!  I took a picture (against my better judgement).  I think the more I make the sauce the easier (and less messy) it will get.  Also, really watch the chicken once you put the honey glaze on....mine was beginning to burn after 7 minutes.  This was a huge hit at my house and the next night I was tired and offered either leftover chicken or I'd get pizza and the kids picked chicken.  That's a new one to me.... Enjoy!

Pre-cooked bird

Simmering Honey and Vinegar

Finished Glaze

Not for the faint of heart

That was one juicy bird!

Oh my goodness, that was good!

Here's the recipe from Cook's Country Feb/March 2010

This was so good, I made it again....and with the listed 2 chickens of the right weight.  So yummy!