Request: From: "Anthony Williamson" >
How about a tangerine marinade for chicken??? Is there such a thing?

Tangerine Peel Chicken (Chinese citrus-scented roast chicken)

Servings: 4-6

2 1/2 to 3 lbs Chicken, fryer whole
1 each Tangerine zest and juice only, minced (save the tangerine)
2 clove Garlic minced
1" Ginger, fresh sliced
1 1/2 cup Stock or water
1/2 cup. Soy Sauce
2 Tbsp Sugar
2 tsp Salt
1 tsp Pepper
2 tsp Sesame Oil (opt.)

Zest tangerine. Squeeze juice into a large bowl and add zest. Cut
tangerine into pieces and stuff into chicken.
Mix remaining marinade ingredients with the zest and juice in the large
bowl
Adjust seasoning until marinade tastes good. Place chicken in marinade
and set in fridge for 4-24 hours. Turn from time to time. Preheat oven
to 425 . Take chicken out of marinade and pat dry. Reserve marinade.
Place chicken in a roasting pan that just fits the bird. Place in the
oven and let roast for 10-15 minutes. Turn heat down to 350 and let
chicken roast another 1 to 2 hours. Brush with marinade every 15 minutes
or so. Chicken is done when juices run clear
thigh moves easily in its joint, or an instant-read thermometer in the
thickest part of the thigh registers 165-175 . Remove chicken to a
platter, cover loosely with aluminum foil and let rest 15-20 minutes.
Cut chicken into serving pieces and arrange neatly on a platter. Keep
warm.

Bring remaining marinade to a boil and reduce by half in volume. Strain
and pour over chicken pieces. Sprinkle with sesame oil. Serve.

Substitute orange, lemon or 2 limes if tangerines aren't available or if
you just want something different. You can use pre-cut up chicken if you
like. Roasting time won't be as long.


Linda in Tennessee


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