Roast Chicken and Kiwi with Raspberry Glaze

Ingredients

• 2 broiler-fryer chickens, halved
• 1 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1/2 cup(s) butter, melted
• 4 kiwi fruit, peeled and sliced

Preparation

3. Sprinkle the chicken with salt and pepper. Place the chicken,
4. skin side up, in a single layer in a large shallow baking pan. Brush
5. some butter over the chicken then bake in a 400 F oven, basting
6. frequently with butter, for about 45 minutes or until the chicken is
7. fork tender.
9. Drain off the fat.
11. Spoon glaze over the chicken. Repeat glazing procedure using
12. sauce that gathers in the pan. Top with kiwi slices, using 1 kiwi per
13. half chicken. Return to oven and bake about 3 minutes or until fruit
14. and chicken are well glazed.


15. Raspberry Glaze: In saucepan, make glaze my mixing together 1 cup seedless raspberry preserves, 1/2 cup white port wine and grated peel of 1 lemon. cook about 5 minutes or until slightly thick. Makes about 1 1/4 cups.
17. Cook: Stephen Abel, Delaware
19. Source: “Chicken Cookery” - 1994 Delmarva Chicken Cooking Contest
20. : Delmarva Poultry Industries, Inc.
21. : Georgetown, Delaware, 19947-9622