Another Mahogany Chicken Recipe

• 1 cup hoisin sauce
• 1 cup soy sauce
• 1 12 cups honey
• 14 cup rice vinegar
• 14 cup garlic, chopped
• 14 cup ginger, chopped
• 18 cup chili paste
• 1 (4 -5 lb) california roasting chickens

1. Warm marinade ingredients in saucepan until honey dissolves.
2. Place whole chicken in large bowl and pour marinade over to coat.
3. Cover and refrigerate 1 to 3 days.
4. When ready to cook, remove chicken from marinade and place on a rack in roasting pan.
5. Bake for about 60-90 minutes at 350 degrees F. until meat thermometer registers 180 degrees F when inserted into thickest part of thigh.
6. Baste every 20 minutes.
7. Cover wing tips and drumsticks with foil if they begin to burn.
8. For rotisserie, I put the marinade in the processor or the blender, zip it until everything is mixed and ground up well.
9. Bring to a boil in a small saucepan.
10. Boil for about 3 minutes.
11. Strain it through several layers of cheescloth and use a sprayer to baste it, rather than brushing.
12. At very low heat, about 225, it will take approximately 4 hours to cook through.
13. Stop the rotisserie if unsure and use a probe thermometer to check temperature.

hoisin sauce, soy sauce, honey, rice vinegar, garlic, ginger, chili paste, california roasting chickens

Taken from www.food.com/recipe/another-mahogany-chicken-recipe-185199 (may not work)