Title: Basic Roast Chicken
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 , ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive, http://www.erols.com/hosey.