Roasted Chicken with Constant Comment® Glaze


8 Bigelow® Constant Comment® Tea Bags*
1 cup boiling water
2/3 cup brown sugar
2 tablespoons butter
½ cup cranberry juice
Chicken Roaster and Gravy:
1 8 pound Roasting Chicken
1 lemon, cut into four pieces
1 onion, peeled and cut into four pieces
1 cup chicken stock
2 tablespoons cornstarch
Salt and pepper to taste


Preheat the oven to 375º. Cook time: 2 ½ -3 hours or as per directions on Roasting Chicken Package
Steep tea bags in 1 cup boiling water for 5 minutes. Squeeze excess liquid out of tea bags and discard. Reserve tea.
Meanwhile, prepare a glaze by heating butter, brown sugar and cranberry juice into a saucepan over medium heat until butter is melted and sugar is dissolved. Add tea and reduce mixture by cooking over medium high heat for 15 minutes. Set aside.
To prepare Chicken, remove giblets and neck rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss. Place in an open roasting pan breast side up. Brush skin with glaze. Bake chicken in preheated oven. Keep glaze warm on stove and continue basting with glaze every 20 minutes.
Remove chicken from oven and let stand for at least 15 minutes. Discard any unused glaze.
To make gravy, dissolve cornstarch in chicken stock. Place roasting pan on burner over medium heat, scraping browned bits. Add stock whisking constantly until thickened; about 1 minute. Strain gravy and serve with chicken.


As a nice alternative, use a 10-15 pound Turkey in place of the Chicken Roaster.  For the glaze increase the number of tea bags from 8-12.


Serves 8


Wednesday, September 26, 2012 - 2:10pm


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