The Vertically Roasted Chicken
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The Vertically Roasted Chicken
  Chicken    Chinese  
Last updated 6/12/2012 1:26:40 AM. Recipe ID 61200. Report a problem with this recipe.
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      Title: The vertically roasted chicken
 Categories: Chinese, Chicken
      Yield: 4 Servings
MMMMM------------------------BASIC RECIPE-----------------------------
  3 1/2 lb Frying chicken
    1/2 c  Water
      1 tb Dry white wine
    1/2 ts Paprika

MMMMM---------------------ORIENTAL FLAVORING--------------------------
      1 lg Garlic clove, minced
      3 tb Soy sauce
      2 tb Cider vinegar
      1 tb Brown sugar, tightly packed

MMMMM-------------------SWEET SPICE FLAVORING------------------------
      1 lg Garlic clove, minced
      3 tb Fresh lemon juice
      1 tb Soy sauce
      1 ts Honey
    1/8 ts Ground ginger
    1/8 ts Ground cardamom
    1/8 ts Ground allspice
      1 pn Ground cumin
  Optionally omit wine and paprika from Basic Recipe.
  Place rack in lowest position of oven; preheat oven to 450F. Mix wine
  and paprika in a small bowl and set aside. Rinse chicken under cold
  water and pat dry thoroughly with paper towels. Gently press chicken
  onto vertical roaster.  Set roaster in 8- or 9-inch baking pan. Add
  water. Roast for 15 minutes.  Reduce heat to 375F; roast for an
  additional 15 minutes per pound.  During last 20 minutes of cooking,
  brush with wine-paprika mixture to aid browning.  Carve from the rack
  and serve immediately.
  FLAVORING:  Mix all of the ingredients of either one together and
  blend well.  Loosen the skin from chicken breast, thighs, and
  drumsticks (do not puncture skin). Rub or spoon sauce under skin and
  spread evenly. Roast as directed, basting with the pan juices.

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Recipe ID 61200 (Apr 03, 2005)

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