Orange – Mustard – Honey Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken, ready to cook
- 3 orange (s)
- 150 ml cream
- 1 pinch (s) cinnamon
- 4 teaspoons mustard, medium hot (it can be the cheap one)
- 3 tablespoon honey, more liquid (it can also be the cheap one)
- 250 ml chicken stock, instant
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pre heat the oven to 180 degrees celcius. Carefully wash the chicken inside and out. Remove any internal remains that may be present on the inside. Brush the outside with salt and pepper and massage in gently.
- Fillet the oranges and stir together with 1 teaspoon mustard and 1 tablespoon honey. Add 50 ml cream, cinnamon, salt and pepper. Sew up the neck or close it with a loop, then fill the chicken with the orange mixture.
- Sew a large opening, if some of the liquid runs out it is not so tragic, it is best to hold the chicken upside down while sewing and make small stitches.
- Mix the mustard and honey, season with salt and pepper and brush the chicken all over with it.
- Fill the roaster with 250 ml of mixed chicken stock and add the chicken. Bake everything together in the oven and at 180 degrees. Sprinkle some of the honey and mustard mixture over the chicken every 10-15 minutes. Turn the chicken after 45 minutes. After a total of 90 minutes, pour off the stock, collect it and use it for the sauce (bind with roux, add 100 ml cream, bring to the boil, add a little cinnamon to taste)
- The exact cooking time will of course depend on the size of the chicken.
- Fresh baguette or ciabatte and a lamb`s lettuce with fresh mushrooms go well with it.
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