Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 whl frying chicken - (abt 3 lbs)
- 1 Tbsp. soy sauce
- 1/2 tsp salt
- 1/2 tsp Chinese five-spice pwdr
- 2 x thin slices ginger crushed
- 2 x garlic cloves crushed
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 2 tsp honey
- 1 tsp sesame oil
Direcciones
- Rinse the chicken inside and out; pat it dry with paper towels. Starting at the neck opening, separate the skin and flesh with your fingers, being careful not to tear the skin. Work your fingers over each side of the breast and over the thigh areas.
- In a small bowl, combine the soy sauce, salt, and five-spice. Rub half of th mix over the chicken flesh, under the skin. Rub the remaining mix on the outside of the chicken. Place the crushed ginger and garlic under the skin on the breast. Cover the chicken and chill it for at least 2 hrs or possibly overnight. Just before cooking, combine the glaze ingredients in a small bowl; set aside.
- Preheat the oven to 375 degrees. Stand the chicken on a vertical roaster, or possibly place it breast-side up on a rack in a foil-lined shallow baking pan. Roast for 50 min, brush with the glaze, and continue to cook till the meat near the thigh bone is no longer pink when pierced, about 10 min.
- This recipe yields 4 to 6 servings.
- Variation: To cook in a covered grill, prepare charcoal briquets in the usual manner. When the coals are beginning to turn grey, arrange them in a circle around the bottom of the grill. Set a shallow, disposable pan of water in the middle, place the chicken on a vertical roaster in the pan, and cover the grill. Open the top and bottom vents. Roast to an internal temperature of 165 degrees, 30 to 40 min. Baste with the glaze during the last 10 min.
- Comments: The fantastic flavor and crispness of this dish results from rubbing the seasonings both under and over the skin, roasting the chicken uncovered, and brushing it with a honey-hoisin glaze during the last 10 min of roasting. It's great grilled too!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 701 | |
| Calories from Fat 430 | 61% |
| Total Fat 47.72g | 60% |
| Saturated Fat 13.48g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 1135mg | 47% |
| Potassium 621mg | 18% |
| Total Carbs 6.05g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.19g | 3% |
| Protein 58.23g | 93% |
