Thursday, March 21, 2013

Teriyaki and Pickled Ginger Roasted Bird

When it comes to roasted chicken, the possibilities are practically endless.  I have many recipes of the sort to share, including one my more recent roasted chicken dishes in the top 5, featured above.  With a 5 lb. bird in hand and my trusty  Le Crueset French Oven riding shotgun, I create a hassle and virtually maintenance free meal headliner in about 2 hours.  Preparation is less than 5 minutes and after that, the oven will bring everything together with ease.  The versatility of a roasted bird makes for side dishes as simple or intricate as one desires, the sides may be omitted totally, swap in some crusty rolls, and go for nice bistro style sandwiches with all the fixins'.  Further, the meat may be removed from the bones and transformed into a wonderful chunky soup, salad or even fajitas, pies and enchiladas!  Whatever your speed for the day, this bird can deliciously fit the bill, and it's easy on the budget.  Mix and match flavors to create your own preferred style dish, or just try this one and see what you think!
1 5 lb. chicken, rinsed and patted dry
1 bunch green onions, trimmed and halved
3 cloves garlic, pressed or finely minced
2 lemons, quartered
1/4 c. Teriyaki marinade
1/3 c. pickled ginger
olive oil for drizzling
Preheat oven to 350*F.
Spread open cavity of bird and SPST inside.
Stuff with olive oil drizzled onions, garlic and lemons.  Secure legs together.
Carefully separate skin from meat and pour marinade underneath to cover as much surface area as possible. Sometimes the skin will tear, as above, and it's O.K., just place extra pickled ginger in the torn area to aid in moisture preservation during roasting.
Slide slices of pickled ginger between skin and meat in as many places as you can. 
Drizzle with olive oil and rub skin, coating all.  SPST.
Place in heavy duty vessel, such as a Dutch or French oven and place lid atop.
Bake for about 1 hour and 45 minutes to 2 hours, or until legs shake loosely in the socket.
Baste several times during the last 30 minutes to encourage even browning.  Let stand
before slicing to serve. Skim juices and/or strain and serve drizzled over chicken Serves 8 to 10.

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