1 large chicken
3 cloves of garlic, minced
salt and pepper to taste
1 jar of orange marmalade (420g)
1 tablespoon of English Worcestershire sauce
2 tablespoons of soy sauce
1 chicken bouillon cube dissolved in 2 cups of water
2 tablespoons of mustard
1/4 teaspoon of salt
6 tablespoons of vinegar
1 large chicken
3 cloves of garlic, minced
salt and pepper to taste
1 jar of orange marmalade (420g)
1 tablespoon of English Worcestershire sauce
2 tablespoons of soy sauce
1 chicken bouillon cube dissolved in 2 cups of water
2 tablespoons of mustard
1/4 teaspoon of salt
6 tablespoons of vinegar
Season the chicken with garlic, salt, and pepper
Place it in a baking dish and reserve
Combine the remaining ingredients (except for the vinegar) in a saucepan, bring to a simmer, and cook for 15 minutes after the mixture starts to boil
Remove from heat, add the vinegar, and stir
Pour the chicken over the glazed chicken and bake in a preheated moderate oven (350°F) for 1 1/2 hours, or until the meat is tender
Regulate by brushing with pan juices as needed
Transfer the chicken to a serving platter and spoon some of the pan sauce over it
Serve hot for 4-6 people.
