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Indonesian Ginger Chicken

by Lisa
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From Ina Garten

1 cup honey
3/4 soy sauce (I used reduced sodium)
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 chickens (3-1/2 pounds each), quartered, with backs removed....(I used two split chickens and just removed the backs and quartered them)

Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large, shallow baking pan (I used a Pyrex 10 x 15 pan), skin side down, and pour on the sauce. Cover the pan tightly and marinate overnight in the refrigerator (don't skip this part).

Preheat the over to 350°F. Place the baking pan in the oven (still covered) and bake for a 1/2 hour. Uncover the pan, turn the chicken skin side up and raise the temperature to 375°F. Continue baking for 30 minutes or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.

 

- Recipe courtesy of Cathy Pollak

 

 

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