Hoisin-Glazed Roast Chicken
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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 205 |
| pro | 22 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | trace |
| chol | 80 mg |
| sodium | 299 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 7% |
| vit A | 3% |
| folate | 4% |
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1 chicken (3-1/2 lb/1.75 kg)
2 tsp (10 mL) bottled minced gingerroot and garlic (or 1 tsp/5 mL each)
1/4 tsp (1 mL) Chinese five-spice powder (or pinch cinnamon)
1/3 cup (75 mL) hoisin sauce
1 tbsp (15 mL) rice or cider vinegar
Preparation:
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
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