Recipe - Basic Roast Chicken

1 (45 pound) chicken
Marinade for roast chicken

1. Wipe chicken with a damp cloth. Dry well with paper toweling; or hang up
to dry in a cool, airy place for 1 to 2 hours. Transfer to a deep bowl.

2. Prepare any marinade for roast chicken (see any recipe "... for Roast
Chicken": "Five Spices", "ScallionHoney", "Tangerine Peel", or "Hoisin".)
Then pour over chicken and rub into skin. Let stand 1 to 2 hours, turning
occasionally. Drain, reserving marinade.

3. Preheat the oven to 350 degrees. Place chicken on a rack over a drip pan
containing several inches of water (this will keep the drippings from
burning). Roast until bird is tender and browned, basting with marinade at
15minute intervals and turning bird occasionally. (Allow about 30 minutes
roasting time per pound.)

4. With a cleaver, chop chicken, bones and all, in 2inch sections; or
carve Westernstyle, and serve. VARIATION: After step 2, brush bird with
melted chicken fat.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.