| Recipe Ingredients: |
| 2 |
tbsp honey |
| 4 1/2 |
tbsp olive oil |
| 2 |
tbsp lemon juice |
| 3/4 |
tsp worcestershire sauce |
| 3/4 |
tsp thyme |
| 3/4 |
tsp dried oregano |
| 1/4 |
tsp gound mace |
| 4 1/2 |
tbsp Pine Nuts finely chopped |
| 6 |
split chicken breasts |
| |
salt and pepper |
| 1/2 |
cup dry white wine |
Cooking Directions: |
| 1. |
Rinse chicken, and pat dry. In a small bowl combine salt, sugar and spices. Coat chicken evenly with seasoning, sprinkling a little in cavity, and rubbing the rest into skin
|
| 2. |
Set chicken uncovered on a rack above a plate. Let chicken stand for 48 hours in refrigerator, preferably on top shelf for maximum air circulation.
|
| 3. |
Heat oven to 500 degrees F. In a small roasting pan, place chicken breast side down on a rack. After 15 minutes, reduce heat to 450 degrees F, turn bird breast side up, and roast 15 minutes more. Reduce heat to 425 degrees F, baste chicken with released juices, and cook 30 minutes more, or until temperature at leg reads 160 degrees F.
|
| 4. |
Remove chicken from oven, and let stand 15 minutes before carving. Serve warm.
|
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|
Pine Nuts (Pignolias)
A deliciously fresh pine nut ideally used in baking, cakes, cookies, salads and pesto sauce.
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