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
   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 325F 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.