Ginger Chicken Meat Feast

A community recipe by intothewoods

Not tested or verified by Nigella.com

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Introduction

This recipe is from The Barefoot Contessa Cookbook, authored by Ina Garten, and as become a kitchen staple.

Ingredients

Serves: 6

Metric Cups

melange of chicken cuts (equivalent to 2 whole chickens)
1 garlic (cloved and roughly chopped)
1 fresh ginger (peeled and grated)
250 millilitres honey (runny)
180 millilitres soy sauce

melange of chicken cuts (equivalent to 2 whole chickens)
1 garlic (cloved and roughly chopped)
1 fresh gingerroot (peeled and grated)
9 fluid ounces honey (runny)
6 fluid ounces soy sauce

Method

Ginger Chicken Meat Feast is a community recipe submitted by intothewoods and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a saucepan gently heat the honey, soy, ginger and garlic until the honey has loosened. Leave to cool.
Slash the chicken so that the marinate can penetrate the flesh and place in roasting pans skin side down.
Pour over the marinade, massage in, leave skin side down, cover with tin foil and leave overnight in the fridge.
Preheat the oven to 180C (160 fan). Bake for 30 mins.
Raise the temperature to 190C (170 fan), remove the tin foil, turn the chicken over so it is now skin side up and bake for a further 20-30 mins.
Serve with rice.

In a saucepan gently heat the honey, soy, ginger and garlic until the honey has loosened. Leave to cool.
Slash the chicken so that the marinate can penetrate the flesh and place in roasting pans skin side down.
Pour over the marinade, massage in, leave skin side down, cover with tin foil and leave overnight in the fridge.
Preheat the oven to 180C (160 fan). Bake for 30 mins.
Raise the temperature to 190C (170 fan), remove the tin foil, turn the chicken over so it is now skin side up and bake for a further 20-30 mins.
Serve with rice.

Additional Information

You can use Barts (or similar brand) prepared grated ginger from a jar, it's easier although not cheaper. It can be found with the spices in any supermarket. Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved.