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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
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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
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    GRADE A FROZEN 13.21/kg

    MAPLE LODGE FRESH BONELESS SKINLESS CHICKEN THIGHS

    MAPLE LODGE FRESH BONELESS SKINLESS CHICKEN THIGHS

    $5.99 /lb.

    FRESH FROM THE FARM OR ZABIHA HALAL 13.21/kg

    SAVE 50¢/LB
    Yorkshire Valley Farms Fresh Organic Whole Chicken

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    9.90/kg

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    Hot Mammoth B.B.Q. Chicken

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    1 kg

  • 1 Tbsp.
    (15 mL)
    butter or oil
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    SALTED OR UNSALTED 454 g

  • 1 1/2 cup
    (375 mL)
    canned or homemade cranberry jelly
  • 1/4 cup
    (60 mL)
    soy sauce
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    VH SAUCE OR HUNTS SAUCE

    VH SAUCE OR HUNTS SAUCE

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    SELECTED SIZES AND VARIETIES

  • 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.

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