This is why I should have never, never started a blog. I knew I wouldn't post regularly.
I knew I would obsess over how my blog would nev
er be as cool, have as good of photos as, or be as widely read as my favorite blog.
And I knew I would think about jam constantly.
Jam is, after all, the whole point of this blog. It shouldn't be that hard to make tons of delectable recipes with jam. Before I started this blog I used jam all the time! I put it on everything. I had scads and scads of beautiful, original recipes with jam inside and jam outside and jam happy all the time, hey!
But now where am I? One recipe a month? One little recipe on my blog at all? And that for the most no brainer, natural, perfectly sensible thing to use jam in! Cake? EVERYONE uses jam in cake! See?
But now, after staring into my fridge till the light automatically shuts off (does anybody else do this?) I have found it. "Eureka," I might say, in a calm, self satisfied, all-is-right-with-the-world sort of manner.
My friends (or should I say friend?) and sister, I give you...
Orange Ginger Chicken
Does anyone else think that photographing raw meat and making it look appetizing is impossible?
Ingredients
(These are very approximate depending on the size of your chicken.)
4 Tablespoons Orange Marmalade
2 Tablespoons Whole Grain Mustard
1 Tablespoon Minced Fresh Ginger
1/4 Cup Cold Butter, Cubed
One Orange
1 3-Pound Chicken
Salt and Pepper
Method
Mix first four ingredients and set aside. Clean chicken and remove giblets. Set in roasting pan and rub with a little salt and pepper inside and out. With your finger sepperate skin from breast without breaking and spoon half the marmalade mixture under the skin. Rub the rest over the outside of the chicken. Slice the orange in half and squeeze over the top of the chicken. Place one half inside and the other in the dish, quartered. (Just for looks really.) Let the bird rest an hour to marinate.
Preheat oven to 450 place chicken in oven 10 minutes and lower temp to 350. Roast, turning halfway, until skin is crispy and golden and a thermometer reads 175 when placed in the thigh away from the bone. Start checking temp after about 35 minutes. Remove from oven and let rest 10 minutes before carving.
(Roasting instructions: Williams-Sonoma Bride and Groom Cookbook)
Note: I added carrots to the pan to roast, I do NOT recommend it, they were a bit bitter, edible, but not amazing.
