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Nutrition Facts
Serving Size 1 chicken 1543g Recipe makes 1 chicken)
Calories 2609
Calories from Fat 1664		(63%)
Amount Per Serving		%DV
	Total Fat 184.9g	284%
	Saturated Fat 68.9g	344%
	Monounsaturated Fat 69.4g
	Polyunsaturated Fat 31.6g
	Trans Fat 0.0g
Cholesterol 812mg		270%
Sodium 985mg		41%
Potassium 1867mg		53%
Total Carbohydrate 55.5g		18%
	Dietary Fiber 0.8g	3%
	Sugars 52.1g
Protein 172.4g		344%
how is this calculated?

"better Cold" Chicken

Recipe #94689 | 1½ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Angela Curtis
Jun 30, 2004

I made this up myself, using No More Dry Chicken Chicken and another recipe as a basis. I got rave reviews for it, even though I thought it was better cold (hence the title). I've only made it once so far, and I'm hoping that it wasn't just a fluke that it was good before. For those that care, I used raw honey and cooking wine. I'm not sure if I can change the title later, but if anyone can come up with a better one, I'm open to ideas.

1 chicken (change servings and units)

Ingredients

4 tablespoons butter
3 tablespoons honey
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1/2 teaspoon red pepper flakes
1 1/2 tablespoons red wine
2 cloves garlic
2 cups water
1 whole chicken

Directions

1
Preheat oven to 350°F.
2
Place water in the pan you plan on cooking the chicken inches.
3
Place chicken in water breast side up.
4
Slice garlic and place under the skin of the chicken.
5
Mix butter, honey, and spices (except the garlic, of course) in a saucepan on the stove.
6
Heat until butter melts.
7
Remove pan from heat, add red wine.
8
Stir.
9
Pour sauce slowly over chicken.
10
Bake chicken about an hour and 15 minutes, basting 3 times during the first hour.
11
My chicken got very dark and brown, I'm assuming others might as well.