Friday, March 14, 2014

Roasted Chicken with Bradford Pear Jelly Glaze!

Bradford Pear Jelly
Back in the fall when I was experimenting with Bradford pear fruit, I thought at the time that the jelly would make a really great glaze for meat.  It has a sweet and sour flavor that would make a great addition to pork or chicken.  I pulled a jar out tonight and gave it a shot.  It did not disappoint!  I would certainly make it again.  I added some crushed red pepper to give it some spice.  It also needed a green touch for contrast so I used parsley and ground filé (Sassafras leaves).  It was excellent.

Chicken Ready to Bake
Roasted Chicken with Bradford Pear Jelly Glaze


10 lbs chicken leg quarters
1 cup Bradford Pear Jelly
1 T crushed red pepper
1 T green herb of choice (like parsley or filé)


Place chicken in greased pan.  Put jelly in microwave for 30 seconds to liquify.  Brush meat with jelly.  Sprinkle seasoning on meat.  Bake at 350 degrees for 45-60 minutes.

Just Out of the Oven!

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