Spit-roasted chinese chicken

6 servings

Ingredients

Quantity Ingredient
1 each 4 lb fresh roasting chicken
½ cup Soy sauce
1 tablespoon Dry Sherry
1 tablespoon Grated fresh ginger root
1 cup Fresh cilantro leaves --
About 1 bunch

Directions

1. Remove and discard giblets and neck from chicken. Rinase under cold water, drain well and pat dry with paper towels. 2. Combine soy sauce, sherry and ginger; brush chicken cavity thoroughly with mixture. Stuff cavity with cilantro. 3. Tie legs together and wings to body. Insert spit through neck cavity and tail; clamp tightly, making sure chicken is balanced on spit. Arrange 20 to 30 medium-hot coals around drip pan under chicken. Place spit on rotisserie; turn on motor. 4. Brush chicken with soy sauce mixture. Cook about 2 hours or until meat thermometer, inserted into thigh, reaches 180 degrees. Brush chicken

occasionally with soy mixture. Let chicken stand 15 minutes before carving.

NOTE: If your barfbecue doesn't have a rotisserie apparatus, place chicken on the grill over a drip pan with its lid or a dome made out of aluminum foil. Be sure to add more charcoal to the edges of the coals after 45 minutes to maintain the proper heat level. The chicken can also be cooked on a table-top rotisserie following the manufacturer's directions.

Recipe By :

From: Jean Cash Date: 08-04-95 (15:29) (159) Fido: Cooking

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