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Add a photoServings: 8
Ingredients
- 1 x (4-5 lb.) chicken Marinade for roast chicken
Directions
- 1. Wipe chicken with a damp cloth. Dry well with paper toweling; or possibly hang up to dry in a cold, airy place for 1 to 2 hrs. Transfer to a deep bowl.
- 2. Prepare any marinade for roast chicken (see any recipe "... for Roast Chicken": "Five Spices", "Scallion-Honey", "Tangerine Peel", or possibly "Hoisin".)
- Then pour over chicken and rub into skin. Let stand 1 to 2 hrs, turning occasionally. Drain, reserving marinade.
- 3. Preheat the oven to 350 degrees. Place chicken on a rack over a drip pan containing several inches of water (this will keep the drippings from burning). Roast till bird is tender and browned, basting with marinade at 15-minute intervals and turning bird occasionally. (Allow about 30 min roasting time per lb..)
- 4. With a cleaver, chop chicken, bones and all, in 2-inch sections; or possibly carve Western-style, and serve. VARIATION: After step 2, brush bird with melted chicken fat.
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