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Roast Chicken with Raspberry Glaze

INGREDIENTS:

4 each half chickens or 48 ounces of bone in chicken 1 cup of chicken Marinade ( Recipe below )
1 cup of Raspberry Nectar ( Recipe below )

This recipe is used by permission of Kirstin Carey, owner of Nourish. As a foodie with allergy restrictions, Kirstin was driven to open her own restaurant when it was entirely too difficult for her to eat out and feel safe. Her fascination with how the brain and the body work was the catalyst to learning everything she could on true nutrition and how food impacts the body, mind, and spirit. After discovering she was allergic to wheat and had an aversion to dairy, she began making changes to her diet and her approach to food.

This dish, easy and comforting, is the very definition of basic comfort food.

(Photo credit: Wikipedia)

Chicken Marinade: Makes 18 fluid ounces

Ingredients:

1 1⁄4 cups Worcestershire sauce

3⁄4 cup lime juice

2 floz extra virgin olive oil

3 tbsp garlic, minced

1 1⁄2 tsp crushed red pepper flakes

1 tbsp peppercorn blend, cracked

1 tbsp tarragon, dried leaf

1 tsp thyme, dried leaf.

Making:

1) Place all of the ingredients in a large bowl.

2) Mix well with a wire whip.

3) Store in the refrigerator in an airtight container.

Can be used on beef, pork or chicken. Use about 1 cup of marinade for about 5 pounds of meat. Marinate in a separate container for at least 24 hours. Do not re-use the marinade that the meat is in.

Raspberry Nectar: Makes 3 cups

Ingredients:

1 pint raspberries, crushed

1 jalapeno, seeded and diced

2 cup agave nectar, coconut nectar,or honey

1⁄4 tsp tarragon, dried leaves

1⁄4 tsp kosher salt

1⁄2 tsp turbinado

Making:

1) Add all ingredients to a pot

2) Bring to a simmer

3) Let simmer for 10 minutes. Do not let boil or burn. Stir occasionally

4) Remove from the heat and let cool

5) When cool, store in an airtight container in the refrigerator.

Instructions Putting this Roast Chicken with Raspberry Glaze Together:

1) Place chicken in a large container that has a lid for marinading.
2) Pour marinade over chicken and move the chicken around to coat completely. Press the chicken down into the bowl. Cover.
Let sit in the refrigerator for at least 4 hours. Overnight is best. Make sure to mix the chicken a couple times if holding overnight.
3) Preheat the oven to 375F.
4) Place the chicken on a parchment paper-lined cookie sheet.
5) Bake in the center of the middle oven rack for about 30-40 minutes or until a thermometer inserted in the meat is 160F. Remove from the oven.
6) Using a pastry brush, brush on the raspberry glaze to completely coat the chicken. Return to the oven and bake for an additional 5-10 minutes or until the chicken is at 165F.

Remove from the oven and let sit for about 10 minutes before serving.