Another Mahogany Chicken Recipe |
|
 |
Prep Time: 4320 Minutes Cook Time: 1 Minutes |
Ready In: 4321 Minutes Servings: 4 |
|
Can't have too many of these. This has some different ingredients and a long marination time. Thought I'd post it just because I really like it. It's from the California Chicken Council and is the 2005 Grand Prize Winner: Chicken with an Ethnic Twist Category, submitted by Aaron J. Page, Toluca Lake, CA I like it better on the rotisserie than in the oven, though. Just seems like the whole bird browns and crisps so much better. Ingredients:
1 cup hoisin sauce |
1 cup soy sauce |
1 1/2 cups honey |
1/4 cup rice vinegar |
1/4 cup garlic, chopped |
1/4 cup ginger, chopped |
1/8 cup chili paste |
1 (4 -5 lb) california roasting chickens |
Directions:
1. Warm marinade ingredients in saucepan until honey dissolves.
2. Place whole chicken in large bowl and pour marinade over to coat.
3. Cover and refrigerate 1 to 3 days.
4. When ready to cook, remove chicken from marinade and place on a rack in roasting pan. Bake for about 60-90 minutes at 350 degrees F. until meat thermometer registers 180 degrees F when inserted into thickest part of thigh. Baste every 20 minutes.
5. Cover wing tips and drumsticks with foil if they begin to burn.
6. For rotisserie, I put the marinade in the processor or the blender, zip it until everything is mixed and ground up well.
7. Bring to a boil in a small saucepan. Boil for about 3 minutes.
8. Strain it through several layers of cheescloth and use a sprayer to baste it, rather than brushing. At very low heat, about 225, it will take approximately 4 hours to cook through. Stop the rotisserie if unsure and use a probe thermometer to check temperature.
|
|