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<blockquote data-quote="moreluck" data-source="post: 759243" data-attributes="member: 1246">Chicken Roasted with Rum and GingerAn Entree in Search of a FamilyROASTED CHICKENbigoven.com1 whole chicken about 4 pounds3 onions, thinly sliced1/2 tsp ground cloves6 cloves garlic chopped1/2 tsp ground cinnamon1/4 cup honey1/4 tsp cayenne pepper1/4 cup brown sugar1 1/2 tsp salt1/4 cup dark rum1 tsp freshly ground black pepper3 TBLS cider vinegar2 tsps vegetable oil1/2 cup chicken brothInstructionsPreheat oven to 350 friend.Rinse the chicken with cold water; pat dry.In small bowl, stir together cloves, cinnamon, salt and pepper. Rub spice mixture all over outside and inside of chicken. Tie legs of chicken together with butcher&#039;s twine. Set aside.In a large, ovenproof skillet, warm oil over medium-low heat. Stir in onions and garlic; cook until onions are very soft, about 8 - 10 minutes. Set chicken on top of onions.In small bowl, stir together honey, brown sugar, rum and vinegar to make glaze. Drizzle half the glaze over chicken. Pour chicken broth over onions. Bake chicken for 30 minutes in oven. Drizzle remaining glaze over chicken and bake for 30 more minutes. Baste chicken with pan juices and bake 30 minutes more, until done. Let rest for 10 minutes before carving.To serve, spoon onions into dish. Carve chicken and serve each portion with some of the onions on the side.</blockquote>

[QUOTE="moreluck, post: 759243, member: 1246"] [B]Chicken Roasted with Rum and Ginger[/B] [I]An Entree in Search of a Family [/I] ROASTED CHICKEN [B]bigoven.com[/B] 1 whole chicken about 4 pounds 3 onions, thinly sliced 1/2 tsp ground cloves 6 cloves garlic chopped 1/2 tsp ground cinnamon 1/4 cup honey 1/4 tsp cayenne pepper 1/4 cup brown sugar 1 1/2 tsp salt 1/4 cup dark rum 1 tsp freshly ground black pepper 3 TBLS cider vinegar 2 tsps vegetable oil 1/2 cup chicken broth [U]Instructions[/U] Preheat oven to 350 friend. Rinse the chicken with cold water; pat dry. In small bowl, stir together cloves, cinnamon, salt and pepper. Rub spice mixture all over outside and inside of chicken. Tie legs of chicken together with butcher's twine. Set aside. In a large, ovenproof skillet, warm oil over medium-low heat. Stir in onions and garlic; cook until onions are very soft, about 8 - 10 minutes. Set chicken on top of onions. In small bowl, stir together honey, brown sugar, rum and vinegar to make glaze. Drizzle half the glaze over chicken. Pour chicken broth over onions. Bake chicken for 30 minutes in oven. Drizzle remaining glaze over chicken and bake for 30 more minutes. Baste chicken with pan juices and bake 30 minutes more, until done. Let rest for 10 minutes before carving. To serve, spoon onions into dish. Carve chicken and serve each portion with some of the onions on the side. [/QUOTE]

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