I've been mulling over what to do with this baking hen in the fridge. I
found this recipe on thatsmyhome.com and I'll be using it for the chicken.
I was originally going to do some Au Gratin potatoes and broccoli but I've
changed my mind on the potatoes. I'll still do the broccoli but I'll wok
the florettes instead of steaming them. I'll do some lemon rice thing in
place of the potatoes.
Hoisin and Orange Glazed Roast Chicken
4 pound roasting chicken
3/4 cup hoisin sauce
1/2 orange, peeled and cut into small pieces
1 inch ginger piece, peeled
3/4 cup orange juice
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 tablespoon ginger, peeled and chopped
1 orange, peeled and cut into thin slices
Place chicken breast side up in roasting pan. Using pastry brush, spread
some of hoisin sauce on inside of cavity, and the rest of it all over
outside of chicken. Place the orange pieces and the 1" piece of ginger
inside the cavity. Pour 1/2 c. orange juice, the soy sauce, and sesame oil
on the chicken; sprinkle the chopped ginger on top.
Let marinate, covered and refrigerated, for at least 1 hour or up to 24
hours. Preheat oven to 450ºF. Roast chicken for 15 minutes, then reduce
oven temp to 400ºFand roast, basting every 15 minutes or so, another 30-45
minutes, depending on size of chicken. If juices in bottom of pan dry up,
tip chicken so juices from cavity spill out, or add another 1/4 c. orange
juice or water.
Remove pan from oven and tilt the remaining juices out of chicken cavity
into pan. Place chicken on carving board, and let sit loosely covered with
foil for 10-15 minutes. Discard extra fat from roasting pan. Scrape any
browned bits clinging to bottom of pan, and gently heat juices over low
heat. Cut chicken into serving pieces. Drizzle hot juices over chicken and
serve garnished with orange slices. Serves 4.
Michael
--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."
--Calvin Trillin