Honey-Roast Chicken

(July 27, 2006)

Karin asked Lauren:
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I really love your new website, Lauren. I find myself looking at it often - for some kitchen inspiration. Unfortunately, my biggest boy will be leaving our apt soon, since he'll be getting married. I've never been a cook at all for him and I'm just now feeling that this is very sad. Your philosophy about cooking, about nurturing, about loving is so true and I really want to get it going. For some of us, though, it's foreign, like exercise or something. It really takes a push. Anyway, I'm not really asking for support here...just wanted to tell you that you've moved me and I'm really hoping to make some positive changes around mealtime with my younger son. I also wanted to thank you for helping me to see a different side of things when it comes to not just my cooking potential, but also to the pleasure waiting for me when exercising my responsibility as a nurturing parent. I really never saw things this way before I learned about you. Again, thank you (truly).

Lauren says...

I'm so happy (and proud and honored) to be able to personally assist you on your new journey to make the act of thoughtful home cooking a more regular part of your life! Let me assure you that the pleasures awaiting you are multidimensional, affecting all areas of your life in a very positive way. Not only will your younger son now get to experience a more healing and sensory enriched life, but you'll soon see how your older son and his wife and, someday their children will gravitate toward this new dimension (thus they'll all gravitate closer to you). In other words, your days of nurturing are far from being over. In fact, the best is yet to come! So, please put any retrospective "sadness" away since dwelling on those types of feelings will only keep you from fully enjoying all of the good stuff that's coming.

As far as making cooking and shared meals "feel" less foreign, as with anything else that's new, all that's needed is some patience and the commitment to practice. I suggest you start slowly at first, adding sit-down dinners once or twice a week. That way, while those at home are getting used to this new "lifestyle feature," you'll be increasing your cooking know-how and stamina. Begin with simple dishes that are highly aromatic which will entice those around you to quickly come to the table, eager to experience your brand of deliciousness.

And, just to get you started, I'd like to give your family something extra delicious. This recipe for my Honey-Roast Chicken is an absolute favorite of all three of my children and it's always been at the very top of their "request list" for every one of their birthday dinners. Enjoy!

Honey-Roast Chicken

Yield: serves 6

One of my favorite reasons for making this dish over and over again (other than its delicious taste) is to watch how it always converts confirmed "curry haters." Unfortunately, curry seems to be one of the most misunderstood spice blends around. But this recipe performs miracles as the cooking aromas from the curried honey sauce drive people crazy with anticipation! Without exception, I've never met anyone who didn't love this chicken recipe. The key to success is using a shallow baking sheet with one-inch sides, so the chicken pieces can become crisp as they self-baste. Since the pieces are liberally coated with sauce, if you use a pan that's deeper than suggested, the chicken will bake instead of roast. The low-sided pan enables the exterior of the chicken to gain better exposure to heat, allowing the top to become gloriously brown (almost mahogany). The result is one of the best and most versatile chicken dishes that I prepare. The recipe also doubles easily.

Special Equipment:

• 1 large shallow baking sheet with a 1-inch rim

Ingredients:
• 1 1/2 sticks (12 tablespoons) butter
• 2/3 cup minced yellow onion
• 3 large cloves garlic, minced
• 1/3 cup Dijon mustard
• 2/3 cup mild honey
• 1 rounded teaspoon salt
• 2 rounded teaspoons curry powder (or more, to taste)
• 3 tablespoons peach or mango chutney
• Small handful dried currants or chopped dark raisins
• 2 roasting chickens (3 1/2 to 4 pounds each), each cut into 8 serving pieces

1) To make the sauce: Melt butter in a heavy 1 1/2 to 2 quart saucepan over medium heat. When bubbling, sauté the onion and garlic until softened, 3 to 5 minutes. Add the remaining ingredients, excluding the chicken, and stir until combined. Heat until warm throughout and set aside until cool enough to handle.

2) To prepare chicken: Rinse and pat the chicken pieces dry. Dip each piece in the honey mixture, coating chicken completely. Lay chicken pieces (skin side up) on a large shallow baking sheet. Spoon any remaining sauce over chicken.

3) To roast: Either place the chicken in a cold oven, turn the heat to 400° F and roast for 1 hour or place in a preheated 375° F oven and roast for 45 minutes. If splitting the chicken between two smaller baking sheets, roast in the upper and lower thirds of the oven and switch the shelf positions of the pans after half the baking time.

4) To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.

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Curried Chicken Salad

A good reason to double this recipe is the leftovers. They not only reheat well, but they also make fabulous chicken salad! Just remove any thick pieces of skin and tear flesh into bite-sized pieces, add some coarsely chopped, unpeeled Golden Delicious apples, coarsely chopped toasted almonds, dried currants and minced scallions. Make a dressing with mayonnaise, some Dijon mustard and a touch of honey. Toss chicken salad with just enough dressing to bind, adding salt and freshly ground black pepper to taste. Serve with a salad greens and some crusty rolls and you've got yourself a great lunch or a light supper!
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Questions for Lauren Groveman's Kitchen:

Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home "Matters," on 1460 WVOX.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.