This is a print preview of "Chicken With Vinegar Honey Sauce" recipe.

Chicken With Vinegar Honey Sauce Recipe
by Global Cookbook

Chicken With Vinegar Honey Sauce
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  Servings: 4

Ingredients

  • 3 1/2 lb chicken - (1750grams)
  • 1 tsp coarse salt - (5ml)
  • 1 Tbsp. black pepper - (15ml)
  • 2 x lemon wedges
  • 3 sprg fresh thyme
  • 2 sprg fresh rosemary
  • 4 clv garlic
  • 1 c. apple-cider vinegar - (250ml)
  • 2 1/2 Tbsp. honey - (37.5ml)
  • 1 c. dry white wine - (250ml)

Directions

  1. Preheat Oven 425 F - (210 C)
  2. Rinse inside and outside of chicken with cool water, pat dry, season cavity with salt and pepper and add in lemon, thyme, rosemary, garlic to cavity.
  3. Place trussed chicken in a low roasting pan and bake for 1 hour or possibly till meat thermometer reads 180 F. Remove chicken from the roasting pan to rest on carving plate and let stand for 15 min before carving.
  4. Drain off most of the fat from roasting pan and place on stove top. Add in vinegar, wine and honey bring to a simmer and let reduce.
  5. Drizzle sauces over sliced chicken and serve.
  6. Serve and enjoy!