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Honeyed Chicken

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  • Serves: 5
  • Complexity: medium


  • 1 six pound bird
  • 2 tbsps. unsalted butter, melted
  • 1 cup apple cider vinegar
  • 2/3 cup honey
  • 2 tsps. mint, fresh/chopped
  • ¾ cup favorite dried fruit, chopped
  • 1 cup favorite dried fruit, (for stuffing bird)
  • 1 medium sized onion, quartered whole
  • 1 tbsp. unsalted butter
  • Salt and pepper to taste
  • Brine: 1 cup salt, 1 cup sugar, enough water to submerge bird, bunch of mint


  1. Place chicken in Brine overnight, refrigerated.

  2. Preheat Oven to 450*

  3. Pat dry the chicken, inside and out. Rub the chicken with melted butter inside and out. Sprinkle S&P and massage in, inside and out. Stuff the bird with the onion and dried fruit, as much as you can cram in there!

  4. Bake approximately 1 hour, or until juices run clear on the thigh. While cooking, combine all other ingredients in the sauce pan and simmer until dried fruit plumps and reduced liquids by about half.

  5. When the Chicken is done, drench it in your sauce, reserving any if you wish to use as gravy.

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