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Darling's Kitchen

41. Chicken Delicious!

Renny Darling


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Dear Fans,

Any time of the year is a good time for using simple techniques that require very little extra time, but add excitement to everyday meals.

Using glazes is perhaps one of the very simplest, yet it can transform a quite ordinary dish into a culinary delight.

Our recipes today are the essence of simplicity, but by no means plain.  They are ideal for family dining and marvelous for dinner parties as well.  You can substitute Rock Cornish Hens as a great variation.

The Recipes
Chicken Teriyaki with Plum Glaze
Chicken with Apples & Honey Glaze
Chicken with Orange Apricot Glaze
Chicken with Maple Glaze & Pecans


Chicken Teriyaki with Plum Glaze

2 fryer chickens, cut into pieces.  Baste generously
      with Lawry's Teriyaki  Marinade.  Sprinkle with salt,
      pepper and garlic powder to taste.

Roast chicken in a preheated 350° oven for about 40 minutes.  (Depending on size, the chicken should be about half cooked.)  Baste with Plum Glaze 2 or 3 times during the remainder of the cooking time, about 40 minutes more.  Excellent with  Fried Rice.  Serves 6.

Plum Glaze

1             cup plum preserves
2             tablespoons ketchup
1            tablespoon wine vinegar
2             tablespoons brown sugar

 Combine all the ingredients and heat through until blended.  Glaze will store for weeks, in the refrigerator.  However, warm it through before using.


Chicken with Apples & Honey Glaze

2   fryer chickens, cut up, (2 1/2 to 3 pounds, each).
        Sprinkle with  salt, pepper and garlic
6   medium apples, cored, peeled and cut in
6   tablespoons butter (3/4 stick) melted

1/2  cup honey        
1/4  cup apple juice
2  tablespoons brown sugar

Place apples in a 9x13-inch roasting pan along the sides. Place prepared chicken in roasting pan and brush with melted butter. Roast chicken in a 325° oven for 45 minutes. Meanwhile, heat together the honey, apple juice and brown sugar until the mixture is blended.

Baste the chicken with the honey mixture and continue cooking for another 30 minutes. Baste frequently. Chicken will be a rich golden color. Serve apples as an accompaniment. Serves 6.


Chicken with Apricots & Orange Glaze

2    fryer chickens, cut into pieces, sprinkle with salt,
         pepper and  garlic powder and dust lightly with
1/4  cup butter
1/4  cup oil

In pan you will bake chicken, melt butter and mix in oil. Roll chicken pieces in butter, oil mixture and coat them evenly. Bake chicken in a 325° oven for 45 minutes. Now baste chicken with Honey Orange Glaze and place apricots and raisins around chicken pieces. Continue basting every 10 minutes until chicken is tender, about 30 minutes more. Serves 6.

Honey Orange Glaze:
1/2   cup honey
1/2   cup reserved apricot syrup
2   tablespoons lemon juice
1/2   cup orange marmalade
1   tablespoon grated orange peel

In a pan, combine all the ingredients and heat through until the mixture is blended.

Fruit Mixture:
1    can (1 pound) apricots. Remove pits and slice into
            fourths. Drain the fruit and reserve 1/2 cup of
            the  syrup for the glaze.
1/2   cup golden raisins

 Note--Entire dish can be cooked earlier in the day and refrigerated.


Chicken with Maple Glaze & Pecans

  2   frying chickens, cut into pieces, sprinkle  
              with salt, garlic powder and paprika
1/4   cup butter, melted
   2   tablespoons oil
1/2   cup maple syrup
1/2   cup coarsely chopped pecans

Mix butter and oil together and place in pan you will bake chicken. Roll chicken pieces in butter, oil mixture and coat evenly. Bake chicken in a 325° oven for 45 minutes.

Baste chicken with maple syrup and bake another 20 minutes, basting frequently. Sprinkle with pecans and bake another 10 minutes until chicken is glazed a lovely caramel color. Watch the pecans. Do not overbake at this point or pecans will burn. Serves 6.




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