These past few days have been almost autumnal. August: shorts one day and a sweater the next. On a particularly cold, damp day recently, I rediscovered a favourite roast chicken recipe which the kids really enjoy. I quite like the simple approach to roasting chicken: brush with dijon, sprinkle with dried tarragon, salt and pepper, and roast. But this recipe takes precious little more time and is very, very moist and tasty. Keep warm!
Roast Chicken with Maple-Soy Glaze
1/4 c maple syrup
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp tabasco
3/4 c dry sherry or sake
1 chicken, approximately 4.5 to 5 pounds, fat and giblets removed
1 orange, quartered
fresh ginger, approximately 1 inch, peeled, halved and smashed
2 garlic cloves, smashed
Preheat oven to 375F. Whisk together maple syrup, soy sauce, rice vinegar and tabasco to make glaze. Simmer sherry in a small saucepan for about 3 minutes, until reduced to 1/2 cup.
Place chicken in roasting pan. Squeeze juice from oranges over chicken. Stuff chicken with oranges, ginger and garlic. Pour sherry over chicken.
Cover and roast for 20 minutes. Add 1/4 cup water to pan and brush chicken with glaze. Roast until done, approximately 45 minutes, basting regularly with glaze. (Uncover to crisp up the skin.) Remove from oven and transfer chicken to a platter, allowing to rest for approximately 10 minutes.
In the meantime, skim fat from pan juices, add remaining glaze to roasting pan and boil. Serve alongside chicken.
Bon Appetit, February 2006 (minus the butter)
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