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Tuesday, June 11, 2019

Roasted Chicken w/Meyer Lemon /Blood Orange Pepper Jelly Glaze

I love a good glaze.  I love the added layers of flavor they bring to the table.  The sticky goodness that prompts the here and there finger lick is a part of being connected to the foods we eat.   Glazes on foods make us more inclined to be comfortable eating with our hands.  I certainly prefer a knife and fork partly because our society is one that has conditioned us to believe that is the appropriate way.
 Eating definitely becomes more intimate when using our hands and can contribute to a relaxed atmosphere when we fellowship.  Napkins are good too, a must have, regardless of the dish, but I am not afraid to use my God given wetnap, if it fits the bill.
I found this particular base for my glaze at Walmart.  I am a big fan, no shame.  I like to use the specialty jellies they have to add body for quick and easy elevation of my proteins.  I generally pair the glaze with seasoned rice vinegar, soy, fish sauce and/ or ketchup.  I also like to reinforce my glazes with strained pan juices.  This kicks up the flavor profile tremendously.  I also like add fresh garlic and herbs, aromatics are everything!
After condensing the pan juices by boiling in a small saucepan, usually to about 1/3, I simply stir in about 2 tbsp. or less of the jelly, plus a couple of the above mentioned, and your family thinks you have spent hours preparing a sumptuous feast.  There are countless combinations, but I like to have a sweet/savory, salty/sour /hot result to hit all the right notes in a tastebud medley.
Boneless proteins can especially benefit from a coating of some sort, be it breadcrumbs or a sticky one.  It helps to seal in moisture and aids in color development towards the end of cooking process.
If you're tired of your usual suspects in the kitchen, but stick with them because they are safe, try a delicious glaze to transform and elevate your menu.  Your tasters will thank you for it!

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Smokinhotchef
Smokinhotchef
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