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INDONESIAN GINGER CHICKEN




Source of Recipe


The Barefoot Contessa Cookbook


List of Ingredients




1 cup honey
3/4 cup soy sauce
1/2 cup grated peeled fresh gingerroot
1/4 cup minced garlic (8-12 cloves)
Two 3 2/3-pound chickens, quartered, backs removed

Recipe



In a small saucepan, cook the honey, soy sauce, ginger and garlic over low heat until the honey is melted. Place the chicken in a large, shallow roasting pan, skin side down, and pour on the sauce. Cover the pan tightly with foil and marinate overnight in the refrigerator. Bring to room temperature before baking.

Preheat the oven to 350� F.
Bake the chicken, covered, for 30 minutes. Uncover the pan, turn the chicken skin side up, and increase the oven temperature to 375� F. Bake for 30 minutes more, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown. Serve hot or cold. Serves 6.

Variations:

To use the marinade with pork, cover 2 pork tenderloins with the marinade and refrigerate overnight. Bring to room temperature before roasting at 350� F. for 30 minutes, or until the pork reaches 130� F. on an instant-read thermometer.