Bourbon-Peach Glazed Baked Chicken

Makes 4 servings

Prep Time: 15 min.
Baking Time: 1 hr: 15 min. to 1 hr: 45 min.

Chicken

• 1 (3 1/2 to 4-pound) whole frying chicken

Glaze

• 1/2 cup peach preserves
• 2 Tablespoons butter
• 2 Tablespoons bourbon or orange juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preheat oven to 375°F. Place chicken, breast-side up, on rack in roasting pan.

Glaze

1. In a 1-quart saucepan, you want to combine peach preserves, butter, bourbon or orange juice, Worcestershire sauce, dry mustard, slat, and pepper.
2. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.

Chicken

1. Spoon remaining glaze over chicken. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
2. Loosely cover chicken with aluminum foil. Continue baking for 30 to 45 minutes, basting occasionally, until chicken is no longer pink.
3. Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan.
4. Cook over medium-high heat for 1 to 2 minutes, until mixture comes to a boil. Serve with chicken.