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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 4 |
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Tangy chicken with an Asian twist. Ingredients:
1 orange, quartered |
4 lbs roasting chickens |
1 teaspoon salt |
1 teaspoon five-spice powder |
1/2 teaspoon chili powder |
1 cup fresh orange juice |
2 tablespoons soy sauce |
2 tablespoons wine vinegar |
2 garlic cloves, minced |
1 cup chicken stock (keep an extra cup handy though) |
1/4 cup dry sherry |
1 tablespoon clear honey |
orange slice (to garnish) |
salad greens (to garnish) |
Directions:
1. Put the chicken quarters inside the chicken.
2. Prick the chicken all over, then place on a rack in a roasting pan. Mix the salt and spices and rub over the chicken.
3. Mix together half the orange juice, the soy sauce, vinegar, and garlic. Brush over the chicken.
4. Roast in a preheated 350F oven for 1 3/4-2 hours until the juices run clear. Turn the chicken and prick frequently during roasting, each time adding a little stock to prevent the juices from drying out.
5. Remove the chicken and let stand, covered with foil.
6. Spoon off the fat from the pan and set the pan on top of the stove. Add any remaining stock and the orange juice, sherry, and honey and bring to a boil, stirring vigorously.
7. Garnish the chicken and serve at once, with the sauce passed separately.
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