Crispy Chinese Roast Chicken In A Bundt Pan!
- 1 (3 -5 lb) chicken, whole
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup honey
- 2 teaspoons sesame oil
- 1 teaspoon dry mustard
- 1/2 teaspoon grated fresh ginger
- 3 garlic cloves, minced
- 1/4 teaspoon pepper
- 1 cup beer
- Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
- Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165u0b0 to 170u0b0F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.
chicken, soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic, pepper, beer
Taken from www.food.com/recipe/crispy-chinese-roast-chicken-in-a-bundt-pan-125396 (may not work)