The vertically roasted chicken

4 servings

Ingredients

Quantity Ingredient
1 Frying chicken (3 to 3 1/2 Lb)
½ cup Water
1 tablespoon Dry white wine
½ teaspoon Paprika
1 large Garlic clove, minced
3 tablespoons Soy sauce
2 tablespoons Cider vinegar
1 tablespoon Brown sugar, tightly packed
1 large Garlic clove, minced
3 tablespoons Fresh lemon juice
1 tablespoon Soy sauce
1 teaspoon Honey
⅛ teaspoon Ground ginger
⅛ teaspoon Ground cardamom
⅛ teaspoon Ground allspice
1 pinch Ground cumin

Directions

ORIENTAL FLAVORING

SWEET SPICE FLAVORING

OMIT wine and paprika from Basic Recipe Place rack in lowest position of oven; preheat oven to 450F. Mix wine and paprika in a small bowl and set aside. Rinse chicken under cold water and pat dry thoroughly with paper towels. Gently press chicken onto vertical roaster. Set roaster in 8- or 9-inch baking pan. Add water. Roast for 15 minutes. Reduce heat to 375F; roast for an additional 15 minutes per pound. During last 20 minutes of cooking, brush with wine-paprika mixture to aid browning. Carve from the rack and serve immediately. FLAVORING: Mix all of the ingredients of either one together and blend well. Loosen the skin from chicken breast, thighs and drumsticks (do not puncture skin). Rub or spoon sauce under skin and spread evenly. Roast as directed, basting with the pan juices.

Makes 4 servings.

[Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters.

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