Hey there, and welcome to NoRecipeRequired. So tonight, I’ve got a roast chicken for
you, which I absolutely love. I make them probably twice a month, at least twice a month,
for myself and my family. They um are absolutely perfect, they fill the house with such a wonderful
aroma, but I’m always looking for a new style, a new technique, a new flavor. Well
tonight, I’m going to do a honey mustard glaze on the chicken breast, that is absolutely
phenomenal, and of course super easy to do. You can apply the same kind of technique,
glazing, to all kinds of different ingredients. Let’s go ahead and show you how to do it.
Ok our honey mustard chicken is going to start just like any chicken. I just trussed it up,
tied the legs together, tucked the wings under. Seasoning all over, inside the cavity and
certainly all over the skin. Salt and pepper and a good amount. And then, I’m just going
to roast this off, ahh, in a 400 degree oven, probably going to take about an hour. While
it’s roasting we’ll make the honey mustard glaze and then come back, apply it really
towards the end of the cooking process. Ok, so our honey mustard glaze is super simple.
I’ve just got a little Dijon mustard, and some honey. Go about half and half, I don’t
think you need a ton. We’re just going to kinda spread it over the chicken when it’s
got about 20 minutes left to cook. Mix thoroughly, I like to add maybe just a little dash of
cayenne pepper for a touch of heat, and we’re good to go.
Ok so my chicken has reached about 140 degrees on the inside, internal temperature, and it
is not done, I’ve think it’s got about 20 minutes to go. So this is the time I’m
going to apply my honey mustard glaze, and I like, you know, just kinda of drizzle it
all over the chicken. Get it nicely coated, you don’t have to be too too careful, because
it’s certainly going to run around a little bit. And then I’m going to throw this back
in the oven to finish cooking. And that glaze is obviously going to start to crystalize,
and brown and make the chicken just absolutely delish.
Ok so, my chicken is now done. The glaze is definitely going to brown like this, don’t
worry about it, it’s still going to taste great. You want to make sure you rest the
chicken, just like you would a normal chicken. Obviously I’m going to let it go for at
least 10 minutes or so. I leave the meat thermometer in there so the juice doesn’t fall out that
whole when I take it out. I’m going to move it to a cutting board so we can go ahead and
make a little sauce in the pan. Ok, so our sauce for our chicken, is going
to be super simple. I’ve just got the drippings in the pan, put it back on the heat. I’m
going to add you know, you’re favorite chicken stock, beef stock, vegetable stock, whatever
you want. And then just scrap down the pan, and then let this reduce by, at least half.
You want it to get a little bit syrupy, and then that’s our sauce really. If you need
to, or you want to, you can certainly add a little bit more honey or mustard to this.
As it reduces, taste it, then you can add. But generally I find that enough fell off
the bird to make this just fine the way it is.
Ok, once your sauce is reduced down, it’s going to, it’s going to continue to get
more and more viscous, you get it to a point where you want. If you’d like, you can add
a little pat of butter now, and that just is going to add a little bit more flavor and
texture to it, but I’m just going to keep it as is. Let’s go serve our chicken.
Ok, so you want to just take the chicken apart obviously. I like to keep, make sure I keep
the skin on it. And then take that breast meat with that beautiful glaze on it. Carve
it in nice wedges. Wow! we got a hot chicken here, that’s for sure. Then when we plate
it up, you can just fan that breast out like so. If you got people that like the legs,
you can through a leg on there. And then of course, we got the little sauce that we did,
lay the sauce down. Along with some green beans, and maybe some mashed potatoes. And
you’ve got a beautiful, mustard, and honey glazed roast chicken.
I’ll see you next time on www.noreciperequired.com [Music]