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Roast Chicken

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This crisp brown roast chicken is sure to entice your taste buds ! Eat it as it is sprinkled with salt and pepper and served with savory sauces or try it out as a side course to rice and noodle dishes ! Your suggestions for this roast chicken are welcome !
  Chicken 3 Pound (1 Chicken)
  Scallion stalks 3 , cut into 1 inch sections
  Sherry 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon
  Ginger pieces 2 , sliced
  Soy sauce 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Water 3 Cup (48 tbs)

Mix all the ingredients, except the chicken, place in a large saucepan and bring to a boil.
Add chicken, turn up the heat and when it comes to a boil again lower the heat, cover and simmer for 15 minutes.
Turn off the heat and let the chicken stand in the liquid for another 15 minutes, turning once again.
Remove the chicken from the liquid and allow it to drain.
Transfer to a roasting pan.
Preheat the oven to 450 degrees and place the chicken on a lower rack and roast for 30 minutes.
The chicken should be brown and crisp.
Cut the chicken in half through the backbone.
Remove the legs and wings and cut into three pieces.
Cut the halves of the chicken into 5 or 6 pieces and then arrange on a serving, dish skin side upward.
Serve with side dishes of pepper and salt mix.

Recipe Summary

Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 345 Calories from Fat 170

% Daily Value*

Total Fat 19 g29%

Saturated Fat 5.4 g26.9%

Trans Fat 0 g

Cholesterol 114 mg38%

Sodium 2197.8 mg91.6%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.43 g1.7%

Sugars 1.3 g

Protein 37 g73.2%

Vitamin A 4.5% Vitamin C 1.9%

Calcium 2.9% Iron 11.4%

*Based on a 2000 Calorie diet

Roast Chicken Recipe