Chicken Recipes

CRISPY SPRING CHICKEN

These small birds can be roasted in the oven fairly quickly and are delicious either hot or cold.

INGREDIENTS
2 chickens, 2 pounds each salt and black pepper

FOR THE HONEY GLAZE
2 tablespoons honey
2 tablespoons sherry
1 tablespoon vinegar

SERVES 4

1. Preheat the oven to 350°F. Tie the birds into a neat shape and place on a wire rack over the sink. Pour boiling water over them to plump the flesh and pat dry with paper towels.

2. Mix the honey, sherry and vinegar together and brush over the birds. Season well.

3. Put the rack into a roasting pan and roast the birds for 45—55 minutes. Baste well during cooking with the honey glaze until crisp and golden brown.