Roasted chicken with Peach Glaze and Peach Pecan cornbread dressing

[zeedrippyvessel.livejournal.com]

Roasted chicken with Peach glaze

1 whole roasting chicken (4 to 5 pounds)
1 t garlic pepper blend
1/2 cup peach or apricot preserves.
(I use apricot)
I don't really measure the preserves. I just brush until the bird is coated.
Hell. I don't bother with measuring the garlic-pepper blend. I just shake until it looks good!

1. heat overn to 375.
2. Spray roasting pan with cooking spray
3. Rinse chicken inside and out. Drain and pat dry.
3b. Chickens like to be patted dry.
4. Sprinkle garlic-pepper blend over chicken.
5. Palce breast side up on rack in pan.
6. Bake uncovered 1 hour
7. Brush with preserves
8. Cook another 45 minute to an hour, until chicken is done.

Serve with peach or apricot stuffing.

Yeah - that recipe is in here too! What do you think I am? Stoooopid?

Sheesh.






Peach pecan cornbread dressing

1 1/4 cups of water
1 cup chicken broth
8 oz package cornbread stuffing mix
1 cup chopped celery (2 stalks)
1/2 cupt dried peaches or dried apricots
1/4 cup chopped pecans

NOTE: If you follow THIS recipe, this dressing will be drier than dry.
I keep pouring on the chicken broth until NICE and MOIST!!!!

Heat oven to 375
Spray 2 quart casserole dish with cooking spray
IN saucepan, heat water and broth to boiling
Stir in remaining ingredients.
Sppon into caserole and cover
Bake 20 to 25 minutes or until thorough baked.