History | Recipe: Baked Rhubarb Chicken

Baked Rhubarb Chicken

Yield: 4-6 servings

Time: 50 minutes


1 whole fryer chicken, cut up

¼ cup butter, melted

½ pound fresh rhubarb, chopped

1½ cups water

2 tablespoons cornstarch

1 tablespoon orange juice

¼ cup sugar

⅛ teaspoon salt


Arrange the chicken skin side up in a baking dish safe for broiler use. Brush the skin with the melted butter. Broil the chicken for 20 minutes. As the chicken is broiling, prepare the rhubarb sauce. Place the rhubarb in a saucepan then add the water, cornstarch, orange juice, sugar, and salt and stir until the cornstarch has dissolved. Cook over medium heat until the sauce boils and begins to thicken. The rhubarb should be tender and breaking apart. Remove the chicken from the broiler and heat the oven to 400 degrees. Pour the sauce over the chicken and bake for 20 to 30 minutes or until the center of the chicken registers 165 degrees.

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