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1. Preheat oven to 450 oF. 2. Combine first 7 ingredients in a small bowl; stir well. Set aside. 3. Remove giblets and neck from chicken; discard. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Spread breadcrumb mixture beneath skin on beast and drumsticks. Place 8 ginger slices and 4 tangerine halves into cavity. Lift wing tips up and over back; tuck under chicken. 4. Place chicken, breast side up, on a broiler pan. Arrange tangerines, cut side up, around chicken. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450 oF for 20 minutes. Reduce oven temperature to 350 oF; bake an additional 1 hour and 30 minutes or until thermometer registers 180 oF. Discard skin. 5. Place chicken on a platter. Set aside; keep warm. Pour pan drippings into a zip-top plastic bag. Snip off 1 corner of bag. Drain liquid into a saucepan; stop before fat layer reaches opening. Discard fat. 6. Combine flour and broth in a small bowl; stir with a whisk. Add to pan drippings. Stir in sherry and juice, Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve with chicken. Yield: 8 servings (serving size: 3 ounces chicken and 3 tablespoons gravy). Calories 215 (30% from fat); fat 7.2g (sat 1.8g, mono 2.5g, poly 1.7g); protein 25.5g; carb 8.7g; fiber .5g; chol 76mg; iron 1.4mg; sodium 202 mg; calcium 24mg. Typos by Gail Shermeyer, email@example.com. Recipe by: Cooking Light Magazine, October 1996 Posted to EAT-LF Digest by firstname.lastname@example.org on Dec 31, 1998,
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