Curried Chicken And Vegetables - cooking recipe

Ingredients

1/2 cup honey
1/4 cup mustard
1/4 cup butter or 1/4 cup margarine
2 teaspoons finely chopped onions
2 teaspoons water
1 garlic clove, minced
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ginger
1 (5 lb) duck or (5 lb) goose
cooking oil or melted butter
2 large potatoes, peeled and quartered or 8 new potatoes
6 medium carrots, sliced into 1/2 inch pieces
2 medium apples, cored and cut into wedges

Preparation

Combine first 10 ingredients in a small sauce pan.
Bring to boil, stirring constantly.
Remove from heat and set aside.
Place washed chicken breast side up in a shallow roasting pan.
Brush skin with oil or melted butter.
(if using duck, prick skin all over to allow fat to drain).
Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
Drain.
The last 20 minutes, drain the fat from the roasting pan of chicken.
Arrange vegetables and the uncooked apples around the bird.
Spoon honey mixture over chicken, vegetables and apples.
Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
Baste occasionally with honey mixture during roasting and again before serving.