The vertically roasted chicken

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Recipe by: morgiane

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Frying chicken (3 to 3 1/2
-Lb)
1/2 c Water
1 tb Dry white wine
1/2 ts Paprika

---------------------ORIENTAL FLAVORING--------------------------
1 lg Garlic clove, minced
3 tb Soy sauce
2 tb Cider vinegar
1 tb Brown sugar, tightly packed

-------------------SWEET SPICE FLAVORING------------------------
1 lg Garlic clove, minced
3 tb Fresh lemon juice
1 tb Soy sauce
1 ts Honey
1/8 ts Ground ginger
1/8 ts Ground cardamom
1/8 ts Ground allspice
1 pn Ground cumin

OMIT wine and paprika from Basic Recipe

Place rack in lowest position of oven; preheat oven to 450F. Mix
wine and paprika in a small bowl and set aside. Rinse chicken under
cold water and pat dry thoroughly with paper towels. Gently press
chicken onto vertical roaster. Set roaster in 8- or 9-inch baking
pan. Add water. Roast for 15 minutes. Reduce heat to 375F; roast
for an additional 15 minutes per pound. During last 20 minutes of
cooking, brush with wine-paprika mixture to aid browning. Carve from
the rack and serve immediately.

FLAVORING: Mix all of the ingredients of either one together and
blend well. Loosen the skin from chicken breast, thighs and
drumsticks (do not puncture skin). Rub or spoon sauce under skin and
spread evenly. Roast as directed, basting with the pan juices.

Makes 4 servings.

[Bon Appetit LIGHT AND EASY SPECIAL]

Posted by Fred Peters.