| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chicken, Main dishes, Appetizers |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Dry bread crumbs |
| 1 |
ts |
Grated tangerine or orange rind |
| 2 |
tb |
Fresh tangerine or orange juice |
| 2 |
tb |
Grated peeled fresh ginger |
| 1 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Honey |
| 1 |
ts |
Dark sesame oil |
| 1 |
|
Whole roasting chicken; (5-6 lb) |
| 8 |
|
Pieces peeled sliced fresh ginger; divided |
| 6 |
|
Tangerines or oranges; halved crosswise |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Low-salt chicken broth |
| 1/4 |
c |
Dry sherry |
| 1/3 |
c |
Tangerine or orange juice |
INSTRUCTIONS
1. Preheat oven to 450 oF.
2. Combine first 7 ingredients in a small bowl; stir well. Set aside.
3. Remove giblets and neck from chicken; discard. Rinse chicken under
cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen
skin from breast and drumsticks by inserting fingers and gently
pushing between skin and meat. Spread breadcrumb mixture beneath skin
on beast and drumsticks. Place 8 ginger slices and 4 tangerine halves
into cavity. Lift wing tips up and over back; tuck under chicken.
4. Place chicken, breast side up, on a broiler pan. Arrange
tangerines, cut side up, around chicken. Insert meat thermometer into
meaty part of thigh, making sure not to touch bone. Bake at 450 oF
for 20 minutes. Reduce oven temperature to 350 oF; bake an additional
1 hour and 30 minutes or until thermometer registers 180 oF. Discard
skin.
5. Place chicken on a platter. Set aside; keep warm. Pour pan
drippings into a zip-top plastic bag. Snip off 1 corner of bag. Drain
liquid into a saucepan; stop before fat layer reaches opening.
Discard fat.
6. Combine flour and broth in a small bowl; stir with a whisk. Add to
pan drippings. Stir in sherry and juice, Bring to a boil; cook 1
minute or until thick, stirring constantly with a whisk. Serve with
chicken. Yield: 8 servings (serving size: 3 ounces chicken and 3
tablespoons gravy).
Calories 215 (30% from fat); fat 7.2g (sat 1.8g, mono 2.5g, poly
1.7g); protein 25.5g; carb 8.7g; fiber .5g; chol 76mg; iron 1.4mg;
sodium 202 mg; calcium 24mg.
Typos by Gail Shermeyer, 4paws@netrax.net.
Recipe by: Cooking Light Magazine, October 1996
Posted to EAT-LF Digest by aml@skypoint.com on Dec 31, 1998,
converted by MM_Buster v2.0l.
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