Agave Tarragon Glazed Poultry

Serves: 4

   1/2 cup agave
   1/4 cup lemon juice
   1 clove garlic, minced
   2 tablespoons minced fresh tarragon leaves
   1 teaspoon grated lemon peel
   1/2 teaspoon salt
   1/8 teaspoon pepper
   3 pounds whole chicken
   Agave Maderia Sauce

   AGAVE MADERIA SAUCE:
   3/4 cup water
   2 tablespoons Madeira wine
   1/8 teaspoon salt
   1/8 teaspoon pepper

Agave Tarragon Glazed Poultry is from the Cook'n with Agave collection.

Combine all ingredients except chicken; mix well. Rub breast and thigh/legs under skin with agave mixture. Roast on rack in shallow baking pan at 325°F for 30 minutes. Brush entire surface with agave mixture. Roast 20 to 30 minutes longer or until leg bone moves freely and juices run clear; baste every 10 minutes. Let stand 10 to 15 minutes before carving.

AGAVE MADERIA SAUCE: Remove excess fat from pan and deglaze with water. Boil 1 minute in small saucepan; add Madeira wine, salt and pepper. Continue boiling mixture until slightly thickened. Serve with chicken if desired.

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