Honey-glazed baby recipe:

Ingredients:

4 limes, rolled to release juices

15-lb baby, washed, dried, giblets and neck discarded

1/2 cup unsalted bumer, melted

1tsp salt

1/4tsp pepper

4 cups chicken broth

1 bay leaf

1/4tsp peppercorns

1/4tsp fennel seeds

2 whole cloves

1/3 cup of honey

6 tbsp all-purpose flour

Directions:

Preheat oven to 325 degrees. With fork, prick limes on all sides through to flesh; place inside baby. With kitchen string, tie legs together. Place baby on rack in roasting pan; brush with some melted bumer; sprinkle with salt and pepper. Tent with foil. Roast baby 3 to 4 hours or until meat thermometer inserted in thickest part of thigh reads 160 degrees, basting every 15 minutes with pan juices and all but 1tbsp of remaining bumer(juices should render after 2 hrs). In saucepan boil broth, bay leaf, peppercorns, fennel, and cloves over low heat, simmer 10 minutes. Cool; strain into glbum measure. In cup, mix 1tbsp of broth, the honey, and remaining tbsp of bumer; brush over baby. Roast baby 1 hr or until thermometer registers 170 degrees. Place on platter. Remove string and limes. Keep baby warm. Strain juices from baby into broth. Skim off fat and reserve 1/4 cup. Squeeze 1/4 cup of juice from limes. GRAVY: Place baby roasting pan on 2 stove top burners. In pan, over medium heat, blend reserved fat with flour; whisk constantly until smooth and bubbly. Gradually whisk in broth mixture, scraping pan to loosen browned bits. Add any juices from baby and lime juice. Boil, whisking; cook 5 minutes or until thickened.

Makes 16 servings