Crunchy Molasses Dijon Mustard Glazed Chicken

Hola friends!

Do you have one of those fancy dutch ovens that never gets used? I was gifted one from my Ma a while back and have been looking for ways to use it.

So I know this gal that raises organic chickens around my neck of the woods and I was able to purchase 2 before they were all spoken for this past year. They are the best I've ever had for home grown ones and man are they huge! I started thawing this bad boy out on on Monday so it would be ready by Wednesday. In the mean time I started looking at different ideas for how to make it.

I came across 2 separate recipes one for a garlic chicken and the other for a molasses one. They both sounded delicious, so why not combine them. Ya got to be a little adventurous in the kitchen right?

I didn't have a pot big enough for my two ton chicken... the thing weighted 7 1/4 pounds! So I grabbed my dutch oven to see if that would work and by golly it was a tight squeeze but it fit. I recently make a loaf of Artisan Bread in it so I thought why not try a chicken!

It tuned out delicious and was super easy to clean up! The skin was super crunchy and had a sweet yet salty taste. The meat was moist and fell off the bone. No one likes dry chicken..

All you need is the following:

Ingredients

1 Whole chicken- thawed
2 Tbs Minced Garlic
1 Large Apple (optional)
2 Tbs Butter

Glaze

1/4 cup Molasses
1/2 Tbs Dijon Mustard
1 tsp Minced Garlic
1 tsp Black Pepper
1/2 tsp Salt

Instructions

1. Preheat oven to 375 degrees.

2. Coat inside of dutch oven with cooking butter/ grease.

3. Place 1/2 the garlic in the bottom of the pot followed by the chicken.

4. Stuff the apple inside the chicken (again its optional) and sprinkle remaining seasonings on top of the chicken.

5. Cover with lid and cook for 1 1/2-2 hours, checking temp ever 15 mins after the first hour. You are looking for the temp to reach 160 degrees.

6. Once the chicken has reached 160 degrees, you can make your glaze.

7. Combine all glaze ingredients in a small bowl and whisk together and brush or spoon it on the chicken.

8. Bake an additional 20-30 minutes uncovered to let the glaze cook in and allow the skin to crisp up.

9. Remove and let sit for 10 minutes before cutting and serving.

10. If you are feeling really adventurous you can save all the bones/ cartilage pieces

We paired this with green beans sauteed in butter, garlic, and bacon bits. You could also make mashed potatoes and gravy, or a pasta salad!

I hope you and your family enjoy this super simple yet very filling meal.

Until next time, happy trails my friends!

Comments

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