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Title: Basic Roast Chicken Categories: Poultry Yield: 8 Servings 1 (4-5 pound) chicken Marinade for roast chicken 1. Wipe chicken with a damp cloth. Dry well with paper toweling; or hang up to dry in a cool, airy place for 1 to 2 hours. Transfer to a deep bowl. 2. Prepare any marinade for roast chicken (see any recipe "... for Roast Chicken": "Five Spices", "Scallion-Honey", "Tangerine Peel", or "Hoisin".) Then pour over chicken and rub into skin. Let stand 1 to 2 hours, turning occasionally. Drain, reserving marinade. 3. Preheat the oven to 350 degrees. Place chicken on a rack over a drip pan containing several inches of water (this will keep the drippings from burning). Roast until bird is tender and browned, basting with marinade at 15-minute intervals and turning bird occasionally. (Allow about 30 minutes roasting time per pound.) 4. With a cleaver, chop chicken, bones and all, in 2-inch sections; or carve Western-style, and serve. VARIATION: After step 2, brush bird with melted chicken fat. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |