		Back To Recipe Page		Print This Recipe

Cranberry Tea & Orange Glazed Chicken

Submitted by:

A plump roasting chicken coated in a Cranberry Tea & Orange glaze.

Prep Time: Prep time: 40 minutes
Cooking time: Depends on size of chicken. Should be 175 degrees with a meat thermometer in the thigh.
Serving Size: 6

Ingredients

1 Roasting Chicken
1/3 stick butter, softened
---
3 Tbs. Cranberry Tea
2 Cups boiling water
---
1/2 can jellied cranberry sauce
3 Tbs. honey
2 Dashes Liquid Smoke
1/4 Cup orange juice
2 tsp. corn starch
---
2 Navel Oranges
1 Can Jellied Cranberry Sauce

Directions
Steep Cranberry Tea in boiling water for 5 minutes. Drain. Set liquid aside.

Preheat oven to 375 degrees.

In a medium saucepan, combine liquid Cranberry Tea, 1/2 can jellied cranberry sauce, Liquid Smoke, and orange juice. Stir frequently and bring to easy boil. Lower heat. Remove 1/4 cup of liquid into bowl and wisk in corn starch until dissolved. Return to saucepan and bring to easy boil again. Lower heat to medium and simmer liquid until thickened (it reduces to about half), stirring frequently. This can take about 20 - 30 minutes.

In between stirring liquid, prepare chicken. Wash, dry and slather with softened butter. Place in oven for 1/2 hour. By then, the glaze will be thickened enough to use.

Brush glaze over entire chicken. Return to oven, and continue to glaze chicken every 30 - 45 minutes or so until glaze is all gone.

Roast chicken until cooked through to at least 175 degrees when tested with a meat thermometer in the chicken thigh.

When done, remove chicken to serving platter and garnish around the chicken with overlapping orange slices and slices of canned jellied cranberry sauce.