Rarely do I bother to rate anything, especially 5 stars, but this recipe is really super. I did this quickly before I went to work in the morning. As with most people, I made my own changes. **measurements are approximate** I used 1/2 cup of honey (healthier than white sugar), 3/4 soy sauce, 2 Tbsp of fresh grated ginger root and 3 cloves of minced garlic. Marinated whole chicken in a 2 1/2 qt ceramic oval dish, breast down (my fiance & I cannot stand dry breast meat) after making sure every part of it was covered with the mixture inside and out. Covered and stuck it in the fridge for 8-9 hours while I went to work. After work, I took it out of the fridge, turned it over a couple of times and then stuck it in the oven, breast side down, so that the breast can continuously be basted and forgot about it for 45 minutes. After 45 minutes, I turned the chicken over and baked for another 15 minutes to get the breast all prettied up. Served with sauce over rice and sliced cucumbers on the side. To the people who say there's too much sauce, I say refrigerate it, skim off fat and pour over hot rice in place of soy sauce. Or, keep the fat and use the sauce for stir-fry veggies or egg noodles, eliminating need for more oils. Or, shred up some chicken to make a "chicken au jus sandwich". The possibilities are endless. :)
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Rarely do I bother to rate anything, especially 5 stars, but this recipe is really super. I...