Crispy roast chicken

Yield: 4 servings

Measure Ingredient
1 \N Onion, sliced
2 \N Carrots, peeled and thinly sliced
2 cups Chicken stock
2 tablespoons Grainy, Dijon-style mustard
¼ cup Balsamic vinegar
2 tablespoons Soy sauce
3 \N Garlic cloves, minced
2 teaspoons Minced fresh ginger root
¼ teaspoon Black pepper
1 \N Fryer chicken, cleaned and patted dry (3 1/2-4 1/2 lb)


Combine the mustard, vinegar, soy sauce, garlic, ginger and pepper in a small mixing bowl. Taste for seasoning. Place the chicken in a large, non-aluminum mixing bowl. Starting around the main body cavity, carefully slip your hand under the skin, being sure not to tear it. (You may need to use gloves is you have long fingernails.) Pat the marinade under the skin and all over the bird on both sides on top of the skin. Cover the chicken and marinade for at least a few minutes and up to 8 hours in the refrigerator.

Preheat the oven to 425'F. Place the chicken, breast-side up, on a rack in a roasting pan or on a vertical roaster. Sprinkle the onion and carrots on the bottom of the pan and add 1 cup of the stock.

Roast the chicken for about 45 minutes to 1 hr or until the juices run clear when the thigh is pierced with a knife. Halfway through the cooking, add the remaining cup of chicken stock to keep the bottom of the pan from scorching. Let the chicken rest for 10 minutes before carving. Carve the chicken and arrange on a serving platter. Remove the fat and then scrape up the juices and vegetables and pour them over the chicken pieces to serve.

The chicken can be marinated up to 8 hours ahead and held in the refrigerator. Also, it can be cooked in advance, then served cold.

Per serving: 429 calories, 44 grams protein, 7 grams carbohydrates, 21 grams fat, 6 grams saturated fat, 160 milligrams cholesterol, 616 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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