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).
- Cook the first four ingredients in a small pan over low heat until the honey melts.
- Place the chicken, skin side down, in a baking pan, and pour the sauce over. Cover tightly with aluminum foil.
- Marinate overnight (in the refrigerator unless you like food poisoning)
- Preheat the over to 350.
- Place the baking pan in the oven and bake 1/2 hour.
- 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?
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