LOVED this recipe! I roasted the chicken breast-side down for 25 minutes, then for 30-40 minutes breast side up. Used butter & kosher salt. Honey sauce came out beautifully, but you really do have to simmer for at least 40 minutes to get the right consistency – also that tends to take the acid vinegar smell off nicely. Did this on a 1934 Kalamazoo Pilgrim model wood–burning stove-been using that stove for 14 years! I made a spiced carrot-brown rice pilaf to go with.
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