Sue Freeman posted 04-24-98
Chinese Tangerine Chicken
2 tablespoons dry breadcrumbs
1 teaspoon grated tangerine or orange rind
2 tablespoons fresh tangerine or orange juice
2 tablespoons grated peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon dark sesame oil
1 (5- to 6-pound) roasting chicken
8 pieces peeled sliced fresh ginger, divided
6 tangerines or oranges, halved crosswise
1 tablespoon all-purpose flour
1 cup low-salt chicken broth
1/4 cup dry sherry
1/3 cup tangerine or orange juice
Preheat oven to 450 degrees.
Combine first 7 ingredients in a small bowl; stir well. Set aside.
Remove giblets and neck from chicken; discard. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Spread breadcrumb mixture beneath skin on breast and drumsticks. Place 8 ginger slices and 4 tangerine halves into cavity. Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan. Arrange tangerines, cut side up, around chicken. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450 degrees for 20 minutes. Reduce oven temperature to 350 degrees; bake an additional 1 hour and 30 minutes or until hermometer registers 180 degrees. Discard skin.
Place chicken on a platter. Set aside; keep warm. Pour pan drippings into a zip-top plastic bag. Snip off 1 corner of bag. Drain liquid into a saucepan; stop before fat layer reaches opening. Discard fat.
Combine flour and broth in a small bowl; stir with a whisk. Add to pan drippings. Stir in sherry and juice. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve with chicken. Yield: 8 servings (serving size: 3 ounces chicken and 3 tablespoons gravy).