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Balsamic-sugar glazed chicken

Prep

35 Mins

Bake

1 hour 45 mins

Serves

6

Difficulty

Medium

About

A tasty twist on a traditional British Roast, this balsamic and sugar glaze keeps well in the fridge and is a useful addition to have drizzled over roasted English roots.

made using

Light Muscovado

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Instructions
Ingredients
Reviews
Step 1

You will need a piping bag with a 4cm (½”) plain wide nozzle and some kitchen string for trussing the chicken.

Step 2

Gently fry the onion for the stuffing in a small pan with the butter over a low heat for about 10-12 minutes until softened. Tip into a bowl to cool, then add the breadcrumbs, cream cheese, tarragon, parsley and lemon zest. Season well with salt and pepper and transfer to the piping bag.

Step 3

Preheat the oven to 220°C/Fan200°, 425°F, Gas 7.

Step 4

Put the chicken on a board, cut the string to untruss it. Then, at the neck end carefully push your fingers from side to side to loosen the skin from the bird to make a pocket for the stuffing. Be careful not to split the skin, or the stuffing will ooze out. If you do, just stitch it up with a needle and thread, remembering to remove it later. Carefully pipe the stuffing between the breast and the skin, patting it down so that it is evenly distributed. Re-truss the chicken with a new length of string. Transfer the chicken to a large roasting tin, drizzle over 1 tablespoon of the olive oil, season and cover with foil.

Step 5

Roast the chicken on the middle shelf of the oven for 1 hour, basting with the juices once or twice.

Step 6

Meanwhile, combine the balsamic vinegar and Tate & Lyle Light Muscovado Sugar together in a small pan over a low heat, stir to dissolve and then simmer for 1-2 minutes until slightly reduced and thickened.

Step 7

Rub the onions with the rest of the oil, keeping them together in their slices, and season.

Step 8

Remove the foil from the chicken, arrange the onions around the bird and cook for another 20 minutes, turning them halfway. Brush the chicken with the balsamic glaze, drizzle the rest over the onions and roast for a final 10 minutes until the chicken is glazed and bronzed, and the juices run clear when the thickest part of the thigh is pierced with a fine skewer. The onions should be tender and nicely caramelised. Remove them to a plate to keep warm whilst you rest the chicken for 10-15 minutes, loosely covered with foil. Carve, scatter with a little parsley and serve with all the pan juices.

TOP TIP

Why not try a Mediterranean medley of peppers, courgettes and onions? Perfect for a summer BBQ!

Ingredients – 8 items

Serving

1

For the stuffing

Red-onion

Onion

Peeled & finely chopped

1
Butter

Butter

25 g
Breadcrumbs

Breadcrumbs

Fresh

40 g
Cream-cheese

Cream cheese

125 g
Mixed herbs

Dried Italian mixed herbs

1 tbsp

Parsley

2 tbsp

Salt and pepper

Freshly ground

For the chicken & vegetables

Chicken

1.5 kg

1
Olive-oil

Olive oil

3 tbsp
Red-onion

Red onion

Peeled, root discarded & thickly sliced across into 3

3

For the glaze

Vinegar

Balsamic vinegar

4 tbsp
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

2 tbsp

Salt and freshly ground black pepper

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250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

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If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

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200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

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4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

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25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

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50g Dried Strawberries, Chopped

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250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

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A morning coffee just isn't the same without it.

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