Indonesian Ginger Chicken
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves; I used a garlic press)
1/2 cup peeled and grated fresh ginger root
2 whole chickens ( 3 1/2 pounds each) quartered with backs removed.
Tip: purchase chicken pre-cut or have your butcher do it for you.
Over low heat cook the honey, soy sauce, garlic, and ginger in a small saucepan until the honey is melted. Place the chicken in a large shallow baking pan, skin side down. Pour the sauce over the chicken. Cover the pan with aluminum and refrigerate overnight. Remove the chicken from the refrigerator and let sit to room temperature. Preheat the oven to 350 degrees. Keep the foil on and place the prepared chicken dish in the oven and bake for 30 minutes. Remove the foil and turn chicken skin side up. Increase the oven temperature to 375 degrees and continue baking the uncovered chicken for another 30 minutes or until juices run clear when you cut between the leg and thigh. The sauce will be a rich dark brown. Place sauce in a serving boat to serve along side the chicken. (Serves 6)