| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | (4-5 pound) chicken | |
| Marinade for roast chicken |
INSTRUCTIONS
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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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