MealsDecember-January 2013

Roast Chicken with Honey-Glazed Carrots

SERVES 6

A whole chicken is much easier to handle than a whole turkey. Pound for pound, it’s a better deal than buying poultry parts and you can use the carcass to make your own chicken stock. Best of all, the juicy meat can serve as the backbone to quick meals (think sandwiches and salads) during a busy work week. Reserve the rendered juices to pour over the carved meat.

To continue reading this article you must be a paid subscriber.

Subscribe to Living Without's Gluten Free & More

Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge.

That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more.

Get Living Without's Gluten Free & More Digital

Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format.

Subscriber Log In

Forgot your password? Click Here.

Already subscribe but haven't registered for all the benefits of the website? Click here.