Guest guest Posted June 13, 2004 Report Share Posted June 13, 2004 : Asian Roasted Chicken Cooking Light October 2000 1 (3 lb) broiler-fryer chicken 1/4 cup low-sodium soy sauce 1 tbsp grated peeled fresh ginger 2 garlic cloves, minced 1 (16 oz) can fat-free, less-sodium chicken broth 1/4 tsp dark sesame oil 1/2 cup sliced green onions 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 deg F. 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 deg F. 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. Serves 4 (about 3 oz chicken and about 1-1/2 tbsp sauce) Calories 226;Fat 8g;Protein 32g;Carbs 2g;Fiber 0.4g;Chol 95mg;Sodium 548mg Quote Link to comment Share on other sites More sharing options...
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