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Receta Roast Chicken Oriental

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This recipe incorporates pure maple syrup with star anise, candied ginger, cinnamon and lemon. Virtually any rice dish (basmati, rice and peas, rice with raisins and nuts, etc.) and steamed seasonal vegetables will make a wonderful and festive meal.

You create a sweet and tangy sauce by reducing pure maple syrup to the consistency of honey as cinnamon sticks, star anise, chopped candied ginger, lemon juice and zest infuse their exotic flavors into the liquid. You will want to strain the 'wood' and ginger and lemon zest after reducing the sauce. Charred candied ginger may be too bitter-hot for most diners. You really only need the the reduced, flavor-infused syrup for this dish.

The chicken roasts for one hour, then you baste the bird and return it to the oven for 20 minutes. Then baste the chicken very well with the sauce and roast another 20 minutes.

Let the chicken rest for 10 minutes before carving.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2-4


Cost per serving $5.88 view details


  1. Preheat the oven to 425^.
  3. Soak the bird in cold, well-salted water for 15 minutes, then rinse well in cold water, pat dry inside and out.
  4. Place the bird in a large dish.
  5. Truss the chicken.
  6. Salt & pepper, front & back.
  8. Combine the maple syrup, star anise, candied ginger and cinnamon sticks in a saucepan and bring to a slow boil over medium heat to reduce (thicken)
  9. Zest the lemon into 1/2 inch strips
  10. Juice the lemon into a small dish
  11. When the syrup has thickened, add the lemon zest and juice, strained of the seeds and pulp and continue to thicken - you may add a dash of water, if the sauce becomes too thick. You are going for a honey-like consistency
  13. Roast the chicken for 1 hour at 425^. The skin will crisp and lightly brown
  14. Strain the solids from the syrup at this point
  15. Remove the roasting pan from the oven
  16. Turn the heat up to 475^
  17. Lift the chicken off the rack and place it, back down, into the large dish you seasoned it in
  18. Pour the sauce over the chicken and distribute to coat evenly
  19. Turn the chicken and move it around to coat the sides
  20. Return the chicken to the rack and roasting pan
  21. Roast for 30 minutes
  22. Remove and let rest at least 10 minute before serving
  23. You may cut the bird in half for 2 or remove the legs and thighs and pare the breast meat away for 4, or you may slice the meat and plate it or platter it


Nutrition Facts

Amount Per Serving %DV
Serving Size 793g
Recipe makes 2 servings
Calories 1751  
Calories from Fat 841 48%
Total Fat 93.25g 117%
Saturated Fat 26.65g 107%
Trans Fat 0.0g  
Cholesterol 463mg 154%
Sodium 447mg 19%
Potassium 1515mg 43%
Total Carbs 109.45g 29%
Dietary Fiber 0.4g 1%
Sugars 96.21g 64%
Protein 114.89g 184%
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