Recipe - Honey: Honey Onion Confit

1 lg Lemon
4 pound Roasting chicken
Pepper

SAUCE
One half cup Liquid honey
1 tablespoon Fresh basil, chopped
or 1 teaspoon dried
One half teaspoon Salt
One half teaspoon Pepper

Grate rind of lemon to make 2 ts; halve lemon and squeeze to make One fourth cup
juice. Reserve rind, juice and lemon shells.

Remove giblets and neck from chicken. rinse and pat chicken dry inside and
out; place lemon shells in cavity. Sprinkle chicken lightly with pepper.
Tie legs together with string; tuck wings under back. Place, breast side
up, on greased rack in roasting pan.

Tip: For more flavour in, gently separate some of the skin from the breast
and tuck thin slices of lemon in between before roasting; discard before
carving.

Roast in 325F 160C oven, basting occasionally, for 1Three fourths hours.

Tip: To calculate roasting time for a different size chicken, roast in 325F
160c oven for 2030 minutes per pound.

Sauce: Stir together honey and reserved lemon juice; brush 2 tablespoon over
chicken. Set remaining honey mixture aside.

Roast chicken for about 20 minutes longer or until juices run clear when
thigh is pierced and meat thermometer registers 185F 85C. Transfer to
platter; tent with foil and let stand for 10 minutes.

Meanwhile, skim fat from pan juices; whisk in reserved honey mixture, lemon
rind, basil, salt and pepper. Bring to boil; boil, stirring occasionally,
for 5 minutes or until thickened slightly. Serve with chicken.

4 servings for $8.62 CDN [Feb/95]

Per serving: about 520 calories, 54 g protein, 17 g fat, 36 g carbohydrate
good source iron.

Source: Canadian Living magazine, Feb 95 Presented in article by Donna
Paris "Easy Recipes: It's a Honey of a Country"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini