Remove giblets from chicken cavities and use for giblet gravy, if desired. Rinse chicken with cold water. Pat dry.
Sprinkle with salt and pepper. In a small bowl combine honey and mustard. Brush chicken with half of mixture.
Place on rack and put into roaster oven. Cook 1 hour. Brush with remaining glaze. Continue to cook another 45 minutes or until internal temperature reaches 165°F. Stuffing inside a bird should also reach 165°F when thermometer is placed in the center of the stuffing.
Serves: 6-8
TEST KITCHEN TIPS:
For food safety, chicken must reach an internal temperature of 165°F. Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
Substitute Dijon, Chinese or other types of prepared mustard for an interesting flavor variation.
Spray a measuring cup with nonstick cooking spray before measuring the honey. This will allow the honey to slip right out of the cup.
Remove giblets from chicken cavities and use for giblet gravy, if desired. Rinse chicken with cold water. Pat dry.
Sprinkle with salt and pepper. In a small bowl combine honey and mustard. Brush chicken with half of mixture.
Place on rack and put into roaster oven. Cook 1 hour. Brush with remaining glaze. Continue to cook another 45 minutes or until internal temperature reaches 165°F. Stuffing inside a bird should also reach 165°F when thermometer is placed in the center of the stuffing.
Serves: 6-8
TEST KITCHEN TIPS:
For food safety, chicken must reach an internal temperature of 165°F. Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
Substitute Dijon, Chinese or other types of prepared mustard for an interesting flavor variation.
Spray a measuring cup with nonstick cooking spray before measuring the honey. This will allow the honey to slip right out of the cup.
