Subj : BH&G 2360
To   : ALL
From : DAVE DRUM
Date : Fri Apr 09 2021 14:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Roast Chicken
 Categories: Poultry, Citrus, Vegetables, Chilies
      Yield: 4 Servings
 
      4 lb Whole roasting chicken
      2 tb Japanese 7 Spice Mix
           - (below)
      1 lg Seedless navel orange; cut
           - lengthwise in 8 wedges
      1 lb Baby carrots with tops
      1 lb Baby bok choy; halved
           - lengthwise
      1 tb Olive oil
    1/4 ts Salt
      1 tb Butter
           Japanese 7 Spice Mix
           - (below)
      1 c  Chicken broth
      1 ts Toasted sesame oil
           Snipped fresh herbs

MMMMM--------------------JAPANESE 7 SPICE MIX-------------------------
      2 tb Dried orange peel
      4 ts Garlic powder
      2 ts Salt
      2 ts Toasted sesame seeds
      2 ts Black sesame seeds
      2 ts Ground black pepper
      1 ts Crushed red pepper
 
  Shake everything together in a small jar, cover and store
  in a cool, dark place for up to 6 months.
  
  Set oven @ 500ºF/260ºC.
  
  Pat skin and cavity of chicken dry with paper towels.
  Sprinkle 2 tablespoons Japanese 7 spice all over outside
  and inside cavity of chicken. Place on a small rack in a
  roasting pan, breast side down. Insert 2 orange wedges
  into cavity. Roast for 20 minutes.
  
  Turn chicken breast side up. Arrange carrots and bok choy
  around rack in roasting pan. Drizzle vegetables with olive
  oil and season with salt.
  
  Reduce oven to 350ºF/175ºC.
  
  Roast for 1 hour more. Brush with 1 tablespoon butter during
  the last 5 minutes of roasting. Remove oranges from cavity
  and squeeze juices into roasting pan. Remove chicken and
  vegetables to a platter. Sprinkle vegetables with
  additional Japanese 7 Spice. Cover and let stand 15
  minutes.
  
  Meanwhile, add chicken broth to hot roasting pan. Cook and
  stir over medium-high heat, scraping up browned bits in
  bottom of pan. Bring to boiling. Boil, uncovered, for
  about 8 minutes or until liquid is reduced to 1/2 cup.
  Remove from heat; whisk in sesame oil.
  
  Carve chicken and serve with vegetables and sauce.
  Sprinkle with fresh herbs. Serve with remaining orange
  wedges.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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