Hoisin-Glazed Roast Chicken
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||9 g|
|sat. fat||2 g|
- Portion size: 4 to 6
Shortcuts - Bottled minced gingerroot and garlic can be found either separately or combined in the produce section. - Cutting chicken in half reduces roasting time from 1-1/2 hours to 30 minutes. Or use chicken parts.
- 1 1chickenchickens, (3-1/2 lb/1.75 kg)
- 2 tsp 2tspminced gingerroot
- 2 tsp 2tspminced garlic
- 1/4 tsp 1/4tspChinese five-spice powder, (or pinch cinnamon)
- 1/3 cup 1/3cuphoisin sauce
- 1 tbsp 1tbsprice vinegar or cider vinegar
Using kitchen shears or sharp knife, cut chicken along 1 side of backbone. If desired, cut down other side and remove backbone. Cut in half down centre of breast bone. Set halves, skin side up, on rack in roasting pan. Spread with ginger and garlic; sprinkle with five-spice powder. Roast in 450°F (230°C) oven for 20 minutes.
In small bowl, combine hoisin sauce with vinegar; brush half over chicken and roast for 10 minutes. Brush with remaining hoisin mixture; roast until juices run clear when thigh is pierced, about 5 minutes. Transfer to cutting board; cut into portions.
Source : Canadian Living Magazine: November 2004