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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Marinade: 2 tbsp. whole-grain dijon mustard 1/4 cup balsamic vinegar 2 tbsp. soy sauce 3 medium garlic cloves, minced 2 tsp. peeled minced fresh ginger 1/4 tsp. pepper
3 1/2 to 4 1/2 pound fryer chicken, rinsed and patted dry 1 medium onion, peeled and sliced 2 medium carrots, peeled and thinly sliced 2 cups chicken broth
Directions
For Marinade: Combine mustard, vinegar, soy sauce, garlic, ginger and pepper in a small bowl. Place chicken in a large glass dish. Loosen the skin all over chicken and, using your hands, rub marinade all over chicken under the skin. Cover chicken and refrigerate at least 1 hour and up to 8 hours. Preheat oven to 425 degrees. Place chicken, breast side up, on a rack in a roasting pan. Sprinkle onion and carrot in bottom of pan and pour 1 cup broth over. Roast chicken 30 minutes. Add remaining cup broth and roast an additional 30 minutes until juices run clear. Let chicken stand 10 minutes before carving.
Serves 4 to 6.
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