Prep 15 mins
Cook 1 hr
Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!With an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness!
- 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
- 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.
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!
This was tastey but the chicken skin actually burned by the time the chicken was cooked. Probably because of the honey in the marinade. The chicken was moist and delicious.