Finishing this chicken in the oven makes it crispy on the outside and seals in the juices making it so tender and moist on the outside. The nutmeg pear compliments this flavorful chicken. If you decide to add the baby potatoes, baby carrots and make a gravy this is a real comfort food.
Ingredients:
1/8 cup FRENCH'S® Classic Yellow® Mustard
4 lb 1 whole chicken
6 oz 1 fresh pear
2 oz 2 cloves fresh garlic
1 tsp Dried tarragon
1/4 cup Olive oil, dvided into 1/8 cup each
1/8 cup Honey
1 tsp Nutmeg
1 cup water
1 tsp salt
1 tsp pepper
Directions:
Rinse chicken and remove giblets. Peel pear and cut into six equal pieces. Sprinkle with nutmeg. Stuff chicken cavity with pear/nutmeg. Peel and finely mince garlic. Mix with 1/8 cup olive oil, tarragon, salt and freshly ground pepper. Carefully peel skin of chicken back and rub olive oil/seasoning mixture into meat. Carefully pull skin back together and secure with a toothpick. Place 1 cup water in crockpot. Place chicken in crockpot with giblets alongside chicken, cover and cook on low for four hours. In small saucepan add 1/8 cup olive oil, 1/8 cup mustard and 1/8 cup of honey. Heat over low and stir until smooth. Carefully remove chicken from cockpot and place in greased 8 inch by 8 inch casserole pan. Spread olive oil/mustard/honey mixture evenly all over chicken. Cook uncovered for 30 - 40 minutes in 350 degree oven until crispy all over. Remove pear/nutmeg, mash and divide into four equal parts. Serve with each chicken serving.
When cooking chikcen in crockpot, you may add one extra cup of water and add four servings each of small whole potatoes and baby carrots then place chicken on top for a complete meal. A gravy may be prepared with cooled juices and 4 tbsp flour in pan. Mix juices and flour very well with whisk. Bring to a boil, stirring constantley with a wooden spoon until thickened. Mince giblets and add to gravy if desired.
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