Posts Tagged ‘glaze


apple drop biscuits

a typical biscuit recipe with a bit of extra liquid, drop onto cookie sheet and bake @ 450 farenheit.

add to the biscuit mixture diced apples of your choice seasoned with your fall blend of spices with sugar.


AM walk


Glazed Roast Chicken



ever had Peking duck ?

The crispy skin is a treat, here we are going for a crispy finish following the recommendations of America’s Test kitchen.

Basically you slow roast a chicken till almost dine, increase oven temp , apply glaze and finish cooking so skin is crisp when done.

A five pound bird, prepped as the recipe suggest, some recipes would not have you poke holes in the chicken and let the juices escape but this method does. Also similar to hanging and drying a duck, the bird is placed in the fridge to dry out. After about an hour in the fridge, set up, if possible in  a vertical roaster position in a 325 degrees Fahrenheit oven.

IMG_9151 IMG_9152

while the chicken cooks, prepare the glaze, modified as follows;

in a pan, combine :

1/2 cup maple syrup (I used maple syrup pancake variety, yes, none of the pure stuff was available).

1/2 cup orange marmalade, (the local store bought variety)

1/4 cup Peabody Pico Home Brewery Kombucha, Green tea variety, vs the cider vinegar, or utilize GT’S Original Kombucha.

2 tablespoons Justine & Kaila’s Homemade Spicy Brown mustard (with Mustard Seed), or Dijon mustard.

1 teaspoon fresh ground black pepper, medium grind.

cook and reduce the above to about 3/4 cup.

IMG_9149 IMG_9150

When the chicken is done to a recommended 140 at the breast, remove from oven.

The 5 lb bird I have went for about 1 hr and 15  minutes.

My registered about 130 or so at the thigh, and more than the called for 140 at the breast.

Increase the oven temp to about 500 degrees.

The glaze was applied straight away instead of additional cooking with out the glaze at the higher temperature.




Foil tent was required on the top of the vertical chicken.

Every 10 minutes or so the bird was checked and another application of glaze was applied.

Also the chicken was rotated to distribute the browning if the bird as some like it well done.


It is a nice sweet glaze and I just ended up wrapping a small pieces in lettuce leafs to eat.










Orange Ginger Glazed Turkey with Cornbread Stuffing

Hopefully, this will tie together recently posted recipes.

Orange Marmalade

Orange  Ginger Glaze

Corn Bread Stuffing

I complicated the recipe by making Orange Marmalade required for the glaze and making cornbread for the stuffing versus prepared cornbread cubes and buying orange marmalade.

Basically stuff the bird with the cornbread stuffing. the recipe calls for about 5 hours of cooking stepping the temperature. The instructions with the turkey discourages against stuffing the turkey. WTF !


Usually I get up at the crack of dawn to get the bird from the fridge so it’s close to room temp before cooking along with the stuffing.

Roasting pan and rack are ready also.

IMG_4227pop up indicators should not be relied on as they can stick and not pop up.

Rinse out the turkey and pat dry.


The giblets and the neck were removed previously of course.

the recipe calls for the juice of one orange in the main cavity of the bird with liberal salting and peppering.


Carefully stuff the neck cavity first, the neck is actually the back of the bird when roasting in a conventional orientation.


The flap of neck skin is pulled up and secured with a small metal skewers.

The turkey is propped up in the sink to ease stuffing the cavity.

Go lightly with the stuffing don’t jam it in tightly.


the rear cavity, actually the front now get stuffed in the same manner.

The flap of skin is secured with a skewer and the legs brought together and secured by driving a skewer through them.


Complete with the butter massage and salt and pepper.

IMG_4234insert the temp gauge.


covered with foil and in to 325 oven

use 2 cups of giblet broth* in the roaster pan
cover loosely with foil and roast for 1 and 1/2 hours.
remove the foil and roast 2 and 1/2 hours basting every 30 minutes.
now raise the temp to 350 from initial 325 degrees and roast fro an hour. during the last 15 minutes brush on the Orange ginger glaze.
go for just about 160 , less as the turkey will continue to cook when removed from the oven. At least 20 minute rest.


A break in the action , the place setting favors are being prepared.IMG_4239

Temp gauge indicating close to done.



What I have done in the past to clear the oven for side dishes to be cooked is to get the turkey done ahead of time , wrap in foil and a towel and place it in a cooler to rest. You never know when inviting guests how the timing will go and it gives the guest time to mingle before calling them to the table. The turkey stays piping hot for a reasonable amount of time. Here I lapped seamed some lengths of foil together to make one large foil  sheet to enclose the bird.IMG_4246

The glaze with honey gives the bird a crisp texture.IMG_4248

Encapsulating the turkey, an old towel serves as additional insulation an when brought together forms a sling to place in and remove  from the turkey from the cooler.IMG_4260

The final presentation with side dishes.

With and electric knife, the turkey can be cut to order.

Were not done yet !

use about 28 ounces of broth (either what you have available or prepared chicken broth) 2 cups water,celery ribs, 2 onions and some parsley sprigs with the giblets and neck. Simmer for at least and hour while the bird is cooking or retrieve the giblets and neck from the cavity of the bird before hand and prepare ahead of time. cool and strain reserve the giblets, chop fine and shred the neck meat, you can use a food processor or finely chop. refrigerate till needed.

Now for the gravy: from reserved pan juices,add two cups back  to the pan and de-glaze.
In a separate pan melt butter and whisk in flour about 2 tablespoons each. cook till brown slightly.
Add the pan juices and bring to a boil to thicken and add 1/2 cup orange ginger glaze.
add thyme,salt and pepper to taste and reserved giblet and neck meat. simmer and thicken and/or thin as required.



March 2023

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