In large pot, cover chicken 3/4 to all the way with sauce. Boil chicken
for 20 to 30 minutes, turning the chicken over halfway through the time.
Chicken then is removed from pot -- it will be golden color. Place
chicken, breast down, on roaster in preheated very hot oven, 475-500F.
Roast until done, turning chicken to breast side up halfway through.
Cooking time will vary with weight of chicken. Total cooking time is
around an hour for a 2-3 lb roaster. Chicken is done when juices run
clear.
Chicken will have very crisp skin, and will be very moist inside, from
the two cooking modes. Sometimes, in the summer when I don't want the oven heat, I put the chicken, cut into two split halves, on the grill
instead of the oven. Carve as a roast chicken, and use plum sauce as a dip.
Serve this chicken with rice and stir fried broccoli.
Master sauce:
Equal parts water and soy sauce
with garlic, ginger, and spring onions added
Simmer at length to combine flavors. Can be frozen, reboiled, skimmed etc.
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