Closely adapted from the original recipe found here
Ingredients:
- 1 chicken
- Butter (we used a little more than 1 tbs ~1/4 to 1/2 stick just enough to get the skin buttery, especially in crevices)
- garlic salt (instead of just salt)
- 1/2 cup apple cider vinegar (sweeter than white or malt)
- 1/3 cup honey
- Dried or fresh mint (optional)
- Craisins or raisins (1/4 cup)
- ~1tbs butter
How to (serves 4):
- Preheat oven to 450F. Place some foil on top of a roasting pan with the chicken at the center. Cover the chicken skin with butter and salt (crispy skin so work that butter!).
- Roast the chicken for an hour to an hour and fifteen minutes, until skin is crispy and center is not pink (typically 180 celsius inside if you have a thermometer)
- To make the sauce, combine apple cider vinegar, honey and raisins in medium heat until the reduced (aka the sauce becomes a little thicker and less watery)
- Pour sauce over chicken and season with mint as desired
Easy!
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