Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Asian Plum-Glazed Roasted Chicken




Source of Recipe


Recipe from the St Louis Post 1/01/01.


Recipe Introduction


Chef Paul McCann of Le Cirque 2000 creates elaborate dishes for his pricey New York restaurant, but he also developed this simple entree for Smuckers. Asian flavors inspired the recipe, and the ingredient list may require a trip to an Asian market.


List of Ingredients




1 (2-1/2 lb.) chicken
1/4 cup plum preserves
2 Tblsp. oyster sauce
1 Tblsp. Asian sesame oil
2 Tblsp. minced garlic
1 Tblsp. ground ginger
2 tsp. soy sauce
2 Tblsp. Chinese plum sauce


Recipe



Wash chicken; pat dry. Tie legs together and tuck wings underneath breast. Combine preserves, oyster sauce, sesame oil, garlic, ginger, soy sauce and plum sauce in a large bowl; whisk to mix thoroughly. Place chicken in the bowl with the marinade, turning to coat all sides of the chicken. Cover bowl with plastic wrap and refrigerate overnight.

About 2 hours before serving, preheat oven to 350° F. Remove chicken from marinade; discard marinade. Place chicken in a heatproof dish and bake for 40 minutes.

Add 1/3 cup water to bottom of dish; baste chicken with dripping/water mixture. Cook another 15 minutes, then baste again. Continue cooking and basting every 10 to 15 minutes until the chicken is completely cooked, about 1 1/4 to 1 1/2 hours. Let cool slightly; carve and serve. Yield: 4 to 6 servings.