Festive Roasted Half Chicken & Cranberry Glaze

Union Chicken

Festive Roasted Half Chicken & Cranberry Glaze

With Cornbread Stuffing, Roasted Sweet Potato, and Green Bean Almandine
Poultry
Chef Michael Angeloni and Union Chicken bring comfort and cozy to you with this amazing roasted half chicken with cranberry glaze and all the fixings. Enjoy seasoned roasted half chicken with cornbread stuffing, roasted sweet potato and green bean almandine. Also included is a rich mushroom gravy to finish the dish adding that next level of holiday comfort and warmth to your home.
Serves 2
•   Easy Prep
•   Ready in 30 Minutes

$49.00

Share

Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout

INGREDIENTS:

  • 1pc Half Chicken, seasoned
  • 4 fl oz Cranberry Glaze
  • 10g Route 86 Spice
  • 1/2 bunch Chives
  • 1lb pan Cornbread Stuffing
  • 1lb Green Beans
  • 2pc Sweet Potato
  • 2 fl oz Butter Shallot Sauce
  • 2oz Toasted Almonds
  • 350mL Mushroom Gravy
  • 4oz Sour Cream

ITEMS NOT PROVIDED:

Make sure you’ve got 2 Roasting Trays, a Small Sauce Pot, a Medium Sized Sauté Pan, a Chef’s Knife, a Cutting Board, a Brush, and a Ladle. It’s also ideal to have a few staples on hand like Kosher Salt or Sea Salt, some Finishing Salt, a Pepper Mill with Peppercorns, Vegetable or Mild Flavour Oil, and Butter. Now, let’s get cooking!


PREP INSTRUCTIONS:

ROASTED HALF CHICKEN & CRANBERRY GLAZE

1. Preheat oven to 375°F.

2. Place Chicken onto a roasting tray. Roast in oven for 22-25 minutes or until internal temperature reaches 165°F.

3. Remove Chicken from oven and drizzle over Cranberry Glaze.

4. Set oven to broil and return Chicken for 2 minutes to allow glaze to caramelize.

5. Remove from oven and allow to rest.

CORNBREAD STUFFING

1. Preheat oven to 375°F

2. Remove lid from aluminum foil container. Place Cornbread into oven.

3. Bake for 15 minutes. Cornbread should be heated through with golden brown and crispy edges.

4. Remove Cornbread Stuffing from oven and allow to rest.

ROASTED SWEET POTATO

1. Preheat oven to 400°F

2. Place Sweet Potato on a roasting tray and put in oven.

3. Roast for 20 minutes or until Sweet Potato is fork tender.

4. Melt 2 tablespoons of Butter.

5. Remove Sweet Potato from oven. Slice lengthwise down the middle. Split open and brush with melted Butter.

6. Season with Route 86 Spice Mix.

7. Finely chop Chives.

8. Garnish Sweet Potato with Sour Cream and Chives.

GREEN BEAN ALMANDINE

1. Add 1 tablespoon of Oil to a medium sized sauté pan. Turn pan to medium high heat.

2. Add Green Beans to pan and sauté for 2 minutes. Add 1 tablespoon of Water, cover with lid, and allow to steam for 2 minutes.

3. Add Butter Shallot Sauce and season with Salt.

MUSHROOM GRAVY

1. Transfer Mushroom Gravy into a small sauce pot.

2. On medium heat, bring Gravy to a simmer, whisking constantly.

3. Once Gravy has reached a simmer and is heated throughout, set aside.

PLATING INSTRUCTIONS
  • Half Roasted Chicken – Rested
  • Cornbread Stuffing – Rested
  • Sweet Potato – Roasted & Dressed
  • Mushroom Gravy – Hot & Ready

1. Cut Chicken into 4 pieces. Separate the drumstick and thigh, and cut breast into 2 pieces.

2. Plate Chicken and Sides.

3. Pour on as much Mushroom Gravy as you want. Enjoy!


Michael Angeloni

Executive Chef