INGREDIENTS

INSTRUCTIONS

MASTER SAUCE
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 22:19:03 GMT
In large pot, cover chicken 3/4 to all the way with sauce.  Boil chicken
for 20 to 30 minutes, turning the chicken over halfway through the time.
Chicken then is removed from pot -- it will be golden color.  Place
chicken, breast down, on roaster in preheated very hot oven, 475-500F.
Roast until done, turning chicken to breast side up halfway through.
Cooking time will vary with weight of chicken. Total cooking time is around
an hour for a 2-3 lb roaster. Chicken is done when juices run clear.
Chicken will have very crisp skin, and will be very moist inside, from the
two cooking modes.  Sometimes, in the summer when I don't want the oven
heat, I put the chicken, cut into two split halves, on the grill instead of
the oven. Carve as a roast chicken, and use plum sauce as a dip.
(We usually serve this chicken with rice and stir fried broccoli.)
Master sauce: Simmer at length to combine flavors.  Can be frozen,
reboiled, skimmed, etc. I have a sauce that is a half-dozen years old at
present - I add more garlic, ginger, onions, soy sauce, to replenish as
needed.
JEWISH-FOOD digest 263
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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