![]() ![]() There’s a lot of variables that affect this – oven strength, chicken size, tray size, and also economical chicken can be pumped with brine which makes then leech more liquid = more water to evaporate before it becomes a glaze. Glaze adjustment: The trick with any glazed or sticky chicken is getting the timing right, so the pan juices reduce and become syrupy in the time it takes for the chicken to cook through inside. This is when you can really get a nice thick glaze on the chicken! At first, the pan juices will be watery but towards the end of the cook time will reduce and thicken. Make sure to line with foil AND then parchment/baking paper – you’ll thank me later, when you don’t have to scrub furiously with a scourer! Then bake for 50 minutes īaste, baste, baste! Basting is the key to that sticky golden surface! Start basting at 30 minutes. Roast 50 minutes – Divide the chicken and all the marinade between two trays. The glaze is so fabulous, it’s still ok even if it hasn’t had time to fully penetrate all through the flesh Up to 48 hours is fine, bare minimum is 3 hours. If you’re really averse to the use of ziplock bags, then scale the marinade up by 50% and use a non reactive bowl or container, and toss the chicken a couple of times while marinating But for marinades, they are undisputedly the best way to get the flavour fully infused all around and through the chicken (with less marinade wastage). Yes, I acknowledge ziplock bags aren’t environmentally friendly and I really try to minimise their use, eg. Marinate chicken – Pour marinade over the chicken in a ziplock bag. Don’t shortcut it in the ziplock bag you really need a whisk to dissolve everything properly (as I learnt!) Make marinade: Mix the marinade together in a jug or bowl. The making part involves a 24 hour marinade to really get all those wonderful Christmas flavours infused into the flesh before roasting in the oven until it becomes sticky and golden. ![]() Though any type of (reasonably neutral) oil will do the job fine here. Olive oil – For a touch of richness to the glaze. The mustard also thickens the glaze slightly so it clings to the chicken better and Spices – Cinnamon, allspice, ginger and whole star anise – four common holiday spices īrown sugar – For wonderful caramel flavours, this is what makes the chicken sticky ĭijon Mustard and vinegar – These provide the tang in the marinade to balance the sweetness. ![]() Zest really brings an extra-special fresh touch to this dish Oranges – We use the zest and juice in the marinade for a subtle hint of citrus flavour – more holiday nuances! Don’t skip the zest by using bottled orange juice instead. We need the skin to make the chicken sticky in the oven, and the bone helps keep the meat juicy (and giving the cute impression of a “mini-ham”!!) If you insist on using skinless, boneless thighs or breast, see recipes notes for how to make it (it involves simmering the glaze to reduce it then basting) ![]() That sticky holiday season glaze is finger lickin’ good! What goes in Sticky Glazed Christmas Chickenīasically everything you put into a Brown Sugar Ham Glaze is used for this Christmas Chicken marinade – it’s loaded with Christmas flavours!Ĭhicken – Use bone-in, skin on thighs and drumsticks. This is a great alternative to turkey for a Christmas main dish. The flesh of the chicken is super tender and infused with flavours from an overnight marinade! It’s ultra-sticky on the outside, and just smells and tastes like Christmas. So one year, I tried using one version on chicken and people went mad over it!Įasier and cheaper than ham, with a much higher ratio of glaze to meat, this is so good I’ve actually had people tell me they love this chicken more than Christmas ham!! It is in fact a variation of my popular and traditional ham glaze – only used on chicken! Sticky Glazed Christmas ChickenĮverybody loves the glaze on a Christmas ham. The warm, traditional Christmas spice flavours and brown sugar marinade makes this glazed Christmas Chicken extra moist and flavourful, as well as making it ultra sticky. ![]()
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