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ISO York Steakhouse Honey roasted chicken

Last post Apr 20, 2007 7:54 AM by mrsKmac . 3 replies.


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  • ISO York Steakhouse Honey roasted chicken
    Hi, I am craving the honey roasted chicken like York steakhouse used to serve. I'm assuming York steakhouse is out of business (haven't seen them in Ohio since the mid 1980's ) anybody have it - or a reasonable facsilmilie
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  • RE: ISO York Steakhouse Honey roasted chicken
    We never ate there, however, this is a good recipe for honey roasted chicken :O)

    HONEY-ROASTED CHICKEN WITH LEMON AND TARRAGON
    Gourmet, September 2003


    2 lemons
    2 tablespoons unsalted butter, softened
    2 tablespoons finely chopped fresh tarragon
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    1 (3 1/2-lb) chicken, rinsed and patted dry
    1 head garlic, left unpeeled and halved horizontally
    1/4 cup mild honey
    1 tablespoon olive oil
    Special equipment: kitchen string; an instant-read thermometer
    preparation
    Put oven rack in middle position and preheat to 425°F.
    Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.

    Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.

    Put chicken, breast side up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.

    Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic. Tie drumsticks together with kitchen string.

    Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.

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    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO York Steakhouse Honey roasted chicken
    Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.

    http://www.epicurious.com/recipes/recipe_views/views/108489
    False
    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: ISO York Steakhouse Honey roasted chicken
    Thank You for all the responses- especially the link to "roadfood.com" -(loved the reminiceincing that a T bone steak dinner was $2.79in the 70's. Someone on roadfood.com mentioned that the sauce on the chicken was 1/2 honey and 1/2 molasses- gonna have to give that a try!!! Most importatantly- I found out that a "york steakhouse (no longer under that name) but still the same menu is only 20 miles up the road from me in Springfield Ohio - whodathought????
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