Cat Cora's Saffron Honey Roasted Chicken
BONUS RECIPE! Straight from the kitchen of an Iron Chef, here's a recipe that's perfect for entertaining around the holidays. Just the name of Cat Cora's recipe is making our mouths water! Check out the recipe right here, and visit Cat Cora's website for tons of other delicious recipe ideas!
Saffron Honey Roasted Chicken
Whole chicken, about 2 1/2 to 3 pounds
1/2 stick unsalted butter
Kosher Salt for sprinkling
1/4 cup Honey
2 TBS water
1/2 tsp saffron threads
Preheat the oven to 400 degrees F. Rinse the chicken and pat it dry with paper towels. Place the chicken on a rack in a roasting pan.
Melt the butter in a small saucepan. Drizzle some of the butter over the chicken a little bit at a time, rubbing and turning the chicken so it's evenly coated on every side. (Go easy on the butter because you'll use any butter that remains in the saucepan. And don't put the pan in the sink because you'll reuse it to melt the Saffron Honey.) Sprinkle salt over the bird but don't use more than 1 or 2 teaspoons.
Roast the chicken for 20 minutes, and then flip the bird and roast for another 10 minutes.
Meanwhile, pour the honey and water into the remaining butter. Add the saffron and heat over low heat until thin enough to drizzle over the chicken. With a pastry brush, or even a clean sheet of paper towel, brush the honey over the bird. Roast for another 10 to 15 minutes. If you want to use a meat thermometer, insert it into the thigh at the widest part but don't allow the tip to touch the bone in the thigh. The bird is done when meat is 170 degrees F.
Pull the bird from the oven and let it rest for 10 to 15 minutes before carving.