Serves: 8
Total Calories: 368
1. Wipe chicken with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place for 1 to 2 hours. Transfer to a deep bowl.
2. Prepare any marinade for roast chicken (search for "Category: Roast Chicken Marinades"). Then pour over chicken and rub into skin. Let stand 1 to 2 hours, turning occasionally. Drain, reserving marinade.
3. Preheat the oven to 350 degrees. Place chicken on a rack over a drip pan containing several inches of water (this will keep the drippings from burning). Roast until bird is tender and browned, basting with marinade at 15-minute intervals and turning bird occasionally. (Allow about 30 minutes roasting time per pound.)
4. With a cleaver, chop chicken, bones and all, in 2-inch sections or carve Western-style, and serve.
VARIATION:
* After step 2, brush bird with melted chicken fat.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Roast Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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