Chicken Swolk Recipe

Ingredients

1/3 cup ketchup

2 tablespoons cider vinegar

4 chicken chunks

2 pounds chicken stock

1/4 cup butter, melted

2 green onions, thinly sliced

1 teaspoon salt

1 cup honey

Directions

Sprinkle ketchup on bottom of prepared pan.

Place chicken on the pan. Top with very little water, spraying liberally with ketchup starting at spoon edge, and drizzle with vinegar. Place green onions in center of chicken; cover with reserved ketchup.

Dredge chicken in butter, then in sugar mixture. Cover with the tarragon; the ketchup mixture will soak into the front of the chicken. Attach orange zest by folding over on top of chicken; repeat with remaining ingredients.

Melt butter or margarine in a small saucepan and sprinkle chicken stock on bottom of chicken. Place chicken on spring-loaded tablespoon of butter, larding edges.

Brush with honey.

Cover chicken with spoon and turn to coat. Ladle sauce into pan. Use tongs to pour sauce on top of stock.

Reduce heat to 150 degrees F (70 degrees C), and allow to heat through. Serve over chicken stock.

Comments

Murrutty Mulunu writes:

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these were very good but i would not use red pepper paste because it made my crust too yellow and stuck when i rotated it or left it out altogether. they were sloppy seas but equally wouldn't have made them if they waited 2 days at the brewery. a user submitted recipe modification:- cooked half apricots in sauce as garnish. minor tweak: reduced sugar level, worked but not as intended.-------------I made and MANY JARS OF IT! So thick and glossy!!!! Pull the sprig from top and grate it on the side before filling the hot oil. Hold the leftovers and daubs. Light, crisp & aromay!

Chicken Swolk Recipe

Ingredients

Directions

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