Glazed Spring Chicken

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 6 spring onions, trimmed and finely chopped
  • 7 fl oz (200 ml) soy sauce
  • 6 tablespoons dry sherry
  • 1 level teaspoon ground ginger
  • lb (1.25 kg) free-range spring chicken, quartered
  • 2 oz (50 g) butter
  • Vegetable oil
  • clear honey to glaze


Make a marinade from the chopped spring onions, soy sauce, sherry and ginger, mixing together in a large dish. Add the quartered chicken and turn to coat well. Cover and refrigerate overnight, turning the chicken pieces occasionally. Heat the butter and sufficient vegetable oil in a large frying pan and fry the chicken quarters until tender and well browned all over. When all the quarters are cooked, brush and arrange on a serving dish on a bed Sprinkle the lettuce with chopped chives the pieces with a little honey of coarsely shredded lettuce, if you wish.