Reduction or put jelly directly on the bird?
I think your first attempt could go either way, dictated primarily by your own personal taste.
Myself, I don't care much for overly sugary meats, which are popular in many American restaurants, so I would probably opt to thin out the jelly with stock, water, vinegar, citrus juice, etc. The latter two provide some acidity that would offset the sweetness of the jelly.
However, if you love sugary meats, then go for it, brush on the jelly at full strength, "Damn the torpedos, full speed ahead!"
It's really your call based on what you envision the final dish will be.
There's no way in hell I'd brush on full strength lemon jelly, but for certain my taste buds often don't match with what's popular with the typical American consumer.
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)