Indonesia Ginger Chicken

This recipe is from Ina's first book. I love her books as you all know and use them often. I had forgotten about this recipe and have not made it for a long time. Someone at work wanted her corn chowder recipe so I took the book to work to copy. She was looking at other recipes and copying them. She came across this one and asked me if I had ever made it. I made it the next weekend. I'm so glad she reminded me.


I made brown rice with parsley and scallions and roasted carrots and parsnips to go with it. The wing looks a little brown but it wasn't, just the nice brown color from the marinade. I love this recipe because it is so easy and quick. All the work is done the night before.

Indonesian Ginger Chicken (adapted from the Barefoot Contessa)

1 cup honey

3/4 cup soy sauce

1/4 cup minced garlic 8-12 cloves

1/2 cup peeled and grated fresh ginger root

2 chickens (3 1/2 lb each) quartered with backs removed

Cook the honey, soy sauce, garlic and ginger in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large shallow baking pan, skin side down and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat oven to 350.
Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up and raise the temperature to 375. Continue baking for 30 minutes or until the chicken is done.

Bon Apetit!