Post by JJ Judkins on Apr 27, 2011 9:20:38 GMT -6
* Exported from MasterCook *
Crispy Chinese Roast Chicken In a Bundt Pan
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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1 chicken -- (3-5 lb) whole
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1/2 teaspoon ginger -- grated fresh
3 garlic cloves -- minced
1/4 teaspoon pepper
1 cup beer
Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
Source:
"http://www.recipezaar.com/recipe/Crispy-Chinese-Roast-Chicken-in-a-Bundt-Pan-125396"
S(Internet Address):
""
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Per Serving (excluding unknown items): 932 Calories; 61g Fat (60.3% calories from fat); 66g Protein; 24g Carbohydrate; trace Dietary Fiber; 340mg Cholesterol; 1294mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 1 Other Carbohydrates.
NOTES : Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!, with an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Crispy Chinese Roast Chicken In a Bundt Pan
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- (3-5 lb) whole
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1/2 teaspoon ginger -- grated fresh
3 garlic cloves -- minced
1/4 teaspoon pepper
1 cup beer
Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
Source:
"http://www.recipezaar.com/recipe/Crispy-Chinese-Roast-Chicken-in-a-Bundt-Pan-125396"
S(Internet Address):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 932 Calories; 61g Fat (60.3% calories from fat); 66g Protein; 24g Carbohydrate; trace Dietary Fiber; 340mg Cholesterol; 1294mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 1 Other Carbohydrates.
NOTES : Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!, with an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0