I am a big fan of Stonewall Kitchen, as evidenced here , here, and here.
I requested the spicy honey mustard and my recipe ideas ranged from potato salad, to a grilled pork loin, and finally to roast chicken. Truth be told, I'm kind of addicted to dipping wedges of swiss cheese into the mustard, but that's not what this contest is about!
I came up with the easiest glaze ever and simply poured it over a whole chicken and roasted it. Easy to the max!
I had a great assistant in our son, Josh, who obliged by taking pictures during the cooking process - we even managed to capture a few "pouring" shots.
|apricot jam was added to a saucepan|
|then the delectable spicy honey mustard|
|some granulated garlic|
I then heated the saucepan over medium-low heat for about twenty minutes, until the mixture reduced and thickened
Next I prepared the whole chicken. I rinsed it and removed all of the innards. I decided to stuff the cavity with orange wedges and onion wedges
|I poured the cooled glaze over the chicken and added two pats of butter (not shown)|
|fresh out of the oven - can you see the steam?|
|dinner is served - steamed asparagus, garlic bread and roasted veggies complement the chicken|
Roast chicken with Stonewall Kitchen spicy honey mustard glaze
1/2 cup Stonewall Kitchen spicy honey mustard
1/2 cup orange juice
1/4 cup apricot jam
3 T granulated garlic
1 whole, rinsed and cleaned chicken
Roast chicken with glaze, uncovered, for at least 1 1/2 hours (follow the cooking directions on the chicken package, it should give a range for the poundage) or until internal temperature reaches at least 165 degrees Fahrenheit. Allow chicken to rest before carving.