Prep 20 mins
Cook 9 hrs
Recipe from Cooking Light. Cooking time approx., includes time to marinate.
- 1 (3 lb) broiler-fryer chickens
- 1⁄4 cup low sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 (16 ounce) can reduced-sodium fat-free chicken broth
- 1⁄4 teaspoon dark sesame oil
- 1⁄2 cup sliced green onion (2-inch)
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine soy sauce, ginger, garlic, and broth in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in refrigerator 4 to 8 hours, turning bag occasionally. Remove chicken from bag, reserving 1/2 cup marinade.
- Preheat oven to 375°.
- Place chicken, breast side up, on the rack of a broiler pan or roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 1 hour and 10 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes for chicken to reabsorb juices. Discard skin.
- Add 1/2 cup reserved marinade to drippings in pan (you'll have about 1/4 cup drippings), scraping pan to loosen browned bits. Pour marinade mixture into a small saucepan; bring to a boil, and cook 5 minutes. Stir in sesame oil. Cut chicken into quarters. Drizzle with sesame mixture. Sprinkle with onions.
Made for dinner tonight. Was a big hit. I fixed the marinade as directed, reserving 1/2 c (still not sure of the whole boiling part). I then placed the chicken in the marinade, and froze the bird and reserved marinade as a kit. To cook, I simply thawed and followed the cooking directions. The chicken was moist and came out with a slight sesame flavor. I will warn you to check your chicken for done ness, mine took much longer than the suggested 70 minutes.