Saturday, April 5, 2008

Honey Chicken

Many, many years ago, our good friend, Roz, was taking a class in ceramics. They had a class Christmas party where they served Honey Dipped Chicken. She liked it so much she asked for the recipe, and it immediately became every one's favorite dish. Every bridal shower, baby shower, surprise birthday party, and any other family event had Honey Dipped Chicken on the menu. Seriously, EVERYONE made it for EVERY event. Eventually, we sort of moved on to newer exciting and delicious things to cook and this was sort of pushed to the back of the recipe box.
Last year I catered a retirement party for one of my coworkers and I decided to make it because I remembered how it was always a huge hit. Let me just say, it was a big success! Everyone LOVED it, once again, just as everyone loved it so many years ago! This one is definitely worth bringing back! Thanx Roz!!

8 pieces of chicken, skin on
1 tbs. granulated chicken bouillon
salt and pepper
1/4 cup honey
1/4 cup butter, melted
a little squeeze of lemon juice

Preheat oven to 300 degrees. Arrange pieces of chicken in a baking dish. Sprinkle with granulated bouillon, salt and pepper. Place in oven and bake for one hour. Combine honey, melted butter, and lemon juice. Pour some of the honey mixture over the chicken and bake for another hour, basting periodically with the rest of the honey mixture.

I like to use legs and thighs for this recipe, mainly because that's what was served the first time I tasted it. Yes, I leave the skin on because it gets nice and crispy and helps keep the chicken unbelievably moist. Of course, you have the option of discarding the skin after it's baked, but are you kidding? That's the best part!
The original recipe used the same ingredients, but a slightly different cooking method. It also required baking at a higher temperature for a shorter amount of time. I prefer to go the 'low and slow' route. When you taste how moist and delicious the final result is, you'll see that it's totally worth the wait!

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