Curried Chicken And Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup honey
• 1/4 cup mustard
• 1/4 cup butter or 1/4 cup margarine
• 2 teaspoons finely chopped onions
• 2 teaspoons water
• 1 garlic clove, minced
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ginger
• 1 (3 lb) chicken or 1 (5 lb) duck or 1 (5 lb) goose
• cooking oil or melted butter
• 2 large potatoes, peeled and quartered or 8 new potatoes
• 6 medium carrots, sliced into 1/2 inch pieces
• 2 medium apples, cored and cut into wedges

Recipe

• 1 combine first 10 ingredients in a small sauce pan.
• 2 bring to boil, stirring constantly.
• 3 remove from heat and set aside.
• 4 place washed chicken breast side up in a shallow roasting pan.
• 5 brush skin with oil or melted butter.
• 6 (if using duck, prick skin all over to allow fat to drain).
• 7 roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
• 8 in the meantime, cook potatoes and carrots in boiling salted water until nearly done.
• 9 drain.
• 10 the last 20 minutes, drain the fat from the roasting pan of chicken.
• 11 arrange vegetables and the uncooked apples around the bird.
• 12 spoon honey mixture over chicken, vegetables and apples.
• 13 roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
• 14 baste occasionally with honey mixture during roasting and again before serving.