This Two-Ingredient Meat Glaze Recipe Is Good for Any Meat.

There are so many good jams, jellies and canned fruit spreads in this world that you could easily amass quite a collection. (I have three to five jars of Bonne Maman in the refrigerator at any given time.) While these fruity beauties are only ideal for good bread, they can also be used to make a bomb ( bonne ?) two-ingredient glaze for roasted meats.

In addition to jam, you will need a little mustard. Which jam flavor should you choose? Jam of any taste. Which mustard to choose? Any mustard. I’m a big fan of peach with stone undertones and blackberry with classic yellow, but I can’t think of a bad combination. (I’m looking forward to trying hot mustard.) Mustard adds heat and a slightly bitter flavor, and also helps bring out the sweet fruit. The two ingredients form a sticky-sweet glaze that coats any meat you use to brush it. The ratio of one part mustard to two parts fruit preserves is pretty perfect, but you can always add a little more of either to suit your taste.

When exactly to apply the glaze is up to you. My favorite place to baste this glaze is on the humble chicken thigh, but it’s also great on darker meats, like the lamb pictured above. If you’re working with boneless, skinless chicken breast and aren’t too concerned about browning it, it makes a great marinade. If you have something with skin and don’t want to sacrifice crispness, use it later in the cooking process. Get the skin really crispy ( hot water will help with this) , then add some glaze and let it set in the oven. You get a tangy, almost candy-like glaze on a juicy piece of bone-in meat, all with just five ingredients.

Chicken thighs in fruit mustard sauce

Ingredients:

• 4 chicken thighs with skin and bones
• Salt
• 2 tablespoons vegetable oil, schmaltz, duck fat or lard
• 1/2 cup of your favorite fruit jam
• 1/4 cup mustard

Salt the chicken using 1-2% kosher salt by weight and place on a rack set inside a baking sheet in the refrigerator overnight.

Bring a kettle of water to a boil and place the thighs on a rack over a bowl or tray, skin side up. Cover the chicken with water until the skin shrinks and becomes almost translucent.

Preheat oven to 400℉ and heat shortening in an oven-safe skillet over high heat on the stovetop. Once the oil is hot and shimmering, fry the chicken, skin side down, until the skin is browned and crispy (about five minutes). Mix the jam and mustard, turn the chicken over and brush each thigh with a dollop of the glaze. Place the whole thing in the oven and cook until the thickest part of the thickest thigh reaches 165℉. Remove from the oven, let sit for five minutes, then bury, ideally by grabbing the thigh with your hands and tearing the meat off the bone, like a wild animal. Then try lamb .