Recipe: Roast Chicken with Honey-Lime BBQ Sauce

ROAST CHICKEN WITH HONEY-LIME BBQ SAUCE

1 roasting chicken (about 4 1/2 pounds)
Salt (to taste)
2 tablespoons dark soy sauce
1/4 cup ketchup
1/4 cup fresh lime juice
1 1/2 tablespoons honey
2 1/2 tablespoons grated fresh ginger
1 tablespoon minced garlic
Grated zest of 1 lime
1 cup chicken stock or canned broth

Rinse the chicken well, inside and out, and pat dry with paper towels. Rub inside and out with salt.

In a bowl, combine the soy sauce, ketchup, lime juice, honey, ginger, garlic and lime zest. Stir well to mix. Place the chicken in a bowl and brush with some of the sauce, then refrigerate for 6 hours or overnight. Cover the unused sauce and refrigerate.

WHEN READY TO COOK:
Bring the chicken to room temperature. Preheat oven to 425 degrees F.

Place the chicken in a roasting pan and brush with some of the remaining unused sauce. Roast for 15 minutes. Reduce oven temperature to 350 degrees F; pour the stock or broth into the pan, and roast the chicken until done, about 1 hour, brushing once or twice with the sauce. (If all the sauce is not used up, pour the rest into the pan.)

Remove the chicken to a carving board, and let rest, covered with aluminum foil for 10 minutes.

Skim the fat off pan juices, and reheat the juices, if necessary.

Cut the chicken into serving pieces; arrange on a serving platter, and pour the juices over chicken.

Servings: 4
Source: Terrific Pacific Cookbook by Anya von Bremzen