Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Cranberry- and ginger-glazed chicken https://www.metro.ca/userfiles/image/recipes/poulet-glace-canneberges-gingembre-7142.jpg PT15M PT1H30M PT1H45M
Preheat the oven to 200°C (400°F). Truss the Exceldor chicken and brush with butter or oil. Season. Bake for 30 minutes until it turns golden. Mix the remaining ingredients together in a large bowl. You can use the blender for a smoother texture. Brush the Exceldor chicken with the glaze and continue cooking, uncovered, for about 1 hour, at 180°C (350°F). Baste often with the drippings. Bake until the juices run clear or the meat thermometer reads an internal temperature of 180°F (83°C).
4
4 1/2 lbs (2 kg) whole chicken 1 Tbsp. (15 mL) butter or oil 1 1/2 cup (375 mL) canned or homemade cranberry jelly 1/4 cup (60 mL) soy sauce 2 Tbsp. (30 mL) lemon juice 1 Tbsp. (15 mL) fresh ginger 1/3 cup (80 mL) brown sugar 1 tsp. (5 mL) dry mustard 1 clove garlic
Cranberry- and ginger-glazed chicken

Cranberry- and ginger-glazed chicken

Rate this recipe
0 Vote
4
servings
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 1/2 lbs
    (2 kg)
    whole chicken
  • 1 Tbsp.
    (15 mL)
    butter or oil
  • 1 1/2 cup
    (375 mL)
    canned or homemade cranberry jelly
  • 1/4 cup
    (60 mL)
    soy sauce
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    fresh ginger
  • 1/3 cup
    (80 mL)
    brown sugar
  • 1 tsp.
    (5 mL)
    dry mustard
  • 1
    clove garlic
Imprimer ma sélection

Preparation

Preheat the oven to 200°C (400°F). Truss the Exceldor chicken and brush with butter or oil. Season. Bake for 30 minutes until it turns golden.

Mix the remaining ingredients together in a large bowl. You can use the blender for a smoother texture. Brush the Exceldor chicken with the glaze and continue cooking, uncovered, for about 1 hour, at 180°C (350°F). Baste often with the drippings. Bake until the juices run clear or the meat thermometer reads an internal temperature of 180°F (83°C).

Source : Exceldor

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.