Crispy Chinese Roast Chicken in a Bundt Pan!
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1360.77-2267.96 g chicken, whole
- 59.14 ml soy sauce
- 59.14 ml lemon juice
- 59.14 ml honey
- 9.85 ml sesame oil
- 4.92 ml dry mustard
- 2.46 ml grated fresh ginger
- 3 garlic cloves, minced
- 1.23 ml pepper
- 236.59 ml beer
directions
- Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
- Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
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Reviews
-
Tender juicy chicken and crisp skin. I don't normally eat the skin but I couldn't resist having a little bit. This smelled so good while roasting I could hardly wait for it to get done. I will definitely make this again. The leftovers made fantastic chicken fried rice, and the carcass contributed to a small pot of egg drop soup. You gotta love recipes that make such great planned-over meals. Made for PAC Spring 2007. Rita, you did it again!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey