Oriental Roast Chicken

rec.food.recipes/Dancer (2000)



3 lbs whole chicken

1/2 cup soy sauce

1/4 cup lemon juice

2 Tbsp liquid honey

2 tsp sesame oil

1 tsp dry mustard

1/2 tsp dry ginger

1 clove garlic, minced

1/4 tsp pepper

vertical chicken roaster or can be done on a rack



Remove the top rack from the oven. Preheat oven to 3500 F. Remove

giblets and neck from chicken and discard. Rinse chicken inside and

out and pat dry with paper towels. Discard paper towels.



Put chicken in a large zip lock plastic bag. Combine all the marinade

ingredients and stir well. Pour over the chicken and seal the bag,

squeezing out as much air as you can. Gently turn the bag so that the

marinade coats the entire chicken. Set the bag in a bowl and

refrigerate overnight. If possible, turn the bag over occasionally.



Remove the chicken from the marinade and set it on the vertical

roaster.



Cover loosely with a tent of foil. Pour the remaining marinade into a

sauce pan and boil for 5 minutes. Roast, basting occasionally with the

marinade, until a thermometer inserted in the thigh reads 1800 F

(approximately 1 hour and 15 minutes to 1 hour and 30 minutes). The

juices should be clear and the meat should look juicy but not pink.

The skin will be coffee colored.



Remove from the oven and let stand before carving. Serve with steamed

rice and stir fried vegetables.