Asian Sesame Chicken
|Green onions||2 , minced|
|Minced peeled ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Sesame oil||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
Preheat oven to 450°F.
Remove giblets and neck from chicken; refrigerate for use another day.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
In small bowl, stir green onions with ginger, garlic, and 1 tablespoon sesame oil until mixed.
With fingertips, gently separate skin from meat on breast and thighs.
Rub green onion mixture on breast meat under skin.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
Sprinkle chicken with salt and pepper.
Place chicken, breast side up, on rack in small roasting pan (about 14" by 10").
Roast chicken 50 minutes.
Brush with remaining 1 tablespoon sesame oil and roast about 10 minutes longer.
Chicken is done when temperature on meat thermometer reaches 175° to 180°F. and juices run clear when thickest part of thigh is pierced with tip of knife.
Place chicken on warm platter; let stand 10 minutes to set juices for easier carving.
Remove skin from chicken before eating if you like.