Recipe(tried): Honey Glazed Roast Chicken

Honey Glazed Roast Chicken

3 Tbsp. honey plus 1 more if needed
4 Tbsp. soy sauce
1 tsp. freshly ground black pepper
2 tsp. ground ginger
1/2 tsp. cinnamon
1 med. onion, quartered
4 med. carrots, quartered
1 (5 1/2 to 6 lb.) roasting chicken, giblets removed
1/2 cup chicken stock or water

Position rack in lower third of oven & preheat to 400F. Mix 3Tbsp. honey, soy sauce, pepper, ginger and cinnamon in a small bowl. Set aside 1Tbsp. of the mixture in a small cup & cover.

Put onions & carrots in roasting pan. Put rack in pan & set chicken on rack. Rub chicken inside & out with honey mixture. Roast 15 minutes.

Add 2Tbsp. hot water to pan juices if they brown. Reduce temp. to 350F. Roast 30 min. more

Baste chicken, then cover with foil & roast 1 1/4 to 1 1/2 hrs. more, basting every 30 min. & adding a few Tbsp. water to pan if needed.

Remove & transfer to board & cover loosely. Remove vegetables. Add 1/2 cup stock to juices & bring to a simmer, scraping.

Strain juices into saucepan; skim off fat. Add remaining honey mixture & bring to a simmer. Taste, adjust seasonings & add 1 more tsp. honey, if you like.