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- 12 (about 600g) chicken tenderloins
- 125ml (1/2 cup) fresh lemon juice
- 2 garlic cloves, crushed
- 2 tbs fresh thyme leaves
- 80ml (1/3 cup) olive oil
- 70g (1/2 cup) cornflour
- 60g (1/4 cup) white sugar
- 60ml (1/4 cup) balsamic vinegar
- Toasted pine nuts, to serve
- Fresh thyme sprigs, to serve
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Read the method of this chicken recip »
Tags: balsamic, Chicken, Glaze, Marinated, red risotto, tenderloins
Category: Chicken Glazes Recipes
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- 1 roasting chicken, about 5 to 6 pounds
- 1 onion, quartered
- 2 to 3 ribs celery, cut in chunks
- herb and garlic seasoning mixture
- salt and pepper
- 1/2 cup pear preserves (or peach preserves)
- 1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)
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Read the method of this chicken recip »
Tags: Chicken, Glaze, Pear, Roast
Category: Roast Chicken Recipes
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- 1 roasting chicken, 4 to 5 pounds
- seasoned salt
- 1 onion, peeled
- 1 carrot, cut in 1-inch chunks
- 1 rib celery, cut in 1-inch chunks
- 1 tablespoon cornstarch
- 1 cup fresh orange juice
- finely chopped green onion and parsley, for garnish
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Read the method of this chicken recip »
Tags: Chicken, Glaze, Orange, Roast
Category: Roast Chicken Recipes
