Crispy Chinese Roast Chicken in a Bundt Pan! |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!With an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness! Ingredients:
1 (3 -5 lb) chicken, whole |
1/4 cup soy sauce |
1/4 cup lemon juice |
1/4 cup honey |
2 teaspoons sesame oil |
1 teaspoon dry mustard |
1/2 teaspoon grated fresh ginger |
3 garlic cloves, minced |
1/4 teaspoon pepper |
1 cup beer |
Directions:
1. Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
2. Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
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