Asian Roasted Chicken
From jovi_nutt 16 years ago
- 80 minutes to make
- Serves 4
If you like the taste of soy sauce and sesame, you will love this chicken..
Ingredients
- 1 ( 3 pound) broiler-fryer shopping list
- 1/4 c. low-sodium soy sauce shopping list
- 1 tbsp grated peeled fresh ginger shopping list
- 2 garlic clives, minced shopping list
- 1 ( 16 ounce) can fat-free, less sodium chicken broth shopping list
- 1/4 tsp dark sesame oil shopping list
- 1/2 c. ( 2 inch) sliced green onions shopping list
How to make it
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine soy sauce, ginger, garlic, and broth in a large heavy duty zip-top plastic bag. Add chicken; seal and marinade in refigerator 4 to 8 hrs,turning bag occasionally. Remove chicken from bag, reserving 1/3 cup marinade.
- Preheat oven to 375
- Place chicken, breast side up, on the rack of a broiler pan or roasting pan, Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375 for 1 hour and 10 minutes or until thermometer registers 180. Cover chicken loosely with foil; let stand 10 minutes for chicken to reabsorb juices. Discard skin.
- Add 1/2 cupo reserved marinade to drippings in pan ( you'll have about 1/4 cup drippings), scraping pan to loosen browned bits. Pour marinade mixture into small saucepan; bring to a boil, and cook 5 minutes. Stir in sesame oil. Cut chicken into quarters. Drizzle with sesame mixture. Sprinkle with onions. ( serving size; about 3 ounces chicken and about 1 1/2 tbsp sauce).
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