Sorrel Glazed Smoked Chicken
This recipe has a sweet, sticky red glaze which compliments the smokiness of the chicken in the most perfect way possible!
I don't eat pork, so the next best thing that guarantees that well-loved smoky flavour, is a smoked chicken or turkey for me. Last year I made a honey glazed smoked turkey breast. I was always fascinated with how a glazed ham looks and wanted to try it out wit a smoked turkey. Although it was just a handful of ingredients to make the glaze, it gave a delicious contrast to the saltiness of the smoked turkey. This year I was sent a goodie bag from Karibbean Flavours which contained some dried sorrel. I thought, why not use this for my glaze this year. It would give a luscious red colour and would still harbour that sweetness which compliments the smoked meat so well.
If you prefer, you can use this on your traditional ham or any other smoked meat and it will give the same delicious flavours. This year, I plan to double the glaze and use it on a whole smoked turkey :).
Ingredients
For the chicken
1 4-pound smoked chicken
3 tablespoon olive oil
*1/2 tespoon steak or grilling seasoning
*1 teaspoon chicken seasoning
2 tablespoon green seasoning
For the Glaze:
1/2 cup dried sorrel flowers
1 cup water
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon minced garlic
4 whole cloves
2 sprigs fresh thyme, or 1/2 teaspoon dried thyme.
pinch of salt
Method
Make the Glaze- Place the water in a pot and allow to boil. Add the sorrel and boil for 5 minutes. Remove from heat, cover the pot and allow to steep for 10 minutes. Discard the sorrel petals and add the remaining liquid to a small saucepan on a medium low heat. Add the rest of ingredients for the glaze and allow to reduce to about half (about 1/2 cup). The consistency will be a little thinner than honey. You know it is ready when it coats a spoon and leaves a streak when you pass your finger through it. Set aside.
Prepare the chicken- Be very gently with the chicken as it can break apart. Split open the backbone, and gently open the chicken. Pat the inside and outside of the chicken dry with a paper towel. Place the chicken skin-side down on your roasting pan. Mix the remaining ingredients together and brush the inside cavity of the chicken. Gently turn over the chicken, leaving it slightly opened ensuring that all the skin is exposed. Brush the chicken with the remaining olive oil mixture and roast for 15 minutes at 350 deg F. Remove from the oven and brush the glaze over the entire chicken. Roast for 10 minutes. Apply the glaze and roast for another 10 minutes. After 10 minutes, apply the last the last set of the glaze.
Remove from oven and allow the chicken to rest for 15 minutes before cutting.
Cooks notes:
*You can use any dried seasonings that you like instead of these for the chicken.
I usually use about 3/4 of the glaze , and use the remainder to make a quick sauce by adding it to a small saucepan on low heat. Add some water, hot pepper and salt, and allow to simmer for a few minutes until slightly thickened.
If you prefer, you can use this on your traditional ham or any other smoked meat and it will give the same delicious flavours. Just be aware of the size of your roast and increase your glaze accordingly. If you are doing a ham, then be sure to stud with cloves and cut into those lovely diamonds to allow the glaze to seep in.