Spacer Indonesian Ginger Chicken
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OK, this is good. And easy. And it needs to marinate at least 8 hours. This is the first recipe I ever made from The Barefoot Contessa, which I still think is a weird name for a catering shop.

1 c honey
3/4 c soy sauce (and none of that low-sodium nonsense)
1/4 c minced garlic (8-12 cloves)
1/2 c peeled and grated fresh ginger
2 chickens, 3 1/2 lb. each, quartered and with backbones removed (or if you're me, two breasts with bone and skin on, because no one I know can eat an entire half chicken).


  1. Cook the first four ingredients in a small pan over low heat until the honey melts.
  2. Place the chicken, skin side down, in a baking pan, and pour the sauce over. Cover tightly with aluminum foil.
  3. Marinate overnight (in the refrigerator unless you like food poisoning)
  4. Preheat the over to 350.
  5. Place the baking pan in the oven and bake 1/2 hour.
  6. Remove the foil, turn the chicken skin side up, and bake for another 1/2 hour or until chicken is done. Use your roasting thermometer. You do have a roasting thermometer, don't you?
Serves 4-6

Garten, Ina. The Barefoot Contessa Cookbook. (New York: Clarkson Potter/Publishers, 1999) 125.

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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson