Chinese Tangerine Chicken
|Dry breadcrumbs||2 Tablespoon|
|Grated tangerine rind/Orange rind||1 Teaspoon|
|Orange juice||2 Tablespoon|
|Ginger root||2 Tablespoon, grated|
|Low sodium soy sauce||1 Tablespoon|
|Dark sesame oil||1 Teaspoon|
|Roasting chicken||6 Pound|
|Ginger root pieces||8 , sliced|
|Tangerines/Oranges||6 , halved crosswise|
|All purpose flour||1 Tablespoon|
|Low salt chicken broth||1 Cup (16 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Tangerine/Orange juice||1⁄3 Cup (5.33 tbs)|
Preheat oven to 450°.
Combine first 7 ingredients in a small bowl; stir well.
Remove giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
Spread breadcrumb mixture beneath skin on breast and drumsticks.
Place 8 ginger slices and 4 tangerine halves into cavity.
Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan.
Arrange 8 tangerine halves, cut side up, around chicken.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450° for 20 minutes.
Reduce oven temperature to 350°; bake an additional 1 hour and 30 minutes or until thermometer registers 180°.
Discard the skin.
Place chicken on a platter.
Set aside; keep warm.
Pour pan drippings into a heavy-duty, zip-top plastic bag.
Snip off 1 corner of bag.
Drain liquid into a saucepan, stopping before fat layer reaches the opening.
Combine flour and broth in a small bowl; stir with a whisk.
Add to pan drippings.
Stir in sherry and 1/3 cup juice.
Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk.