Recipe: Slow-roasted chicken in soy sauce-Sweet braise

From 4 to 6 servings of makes

Braising sweet soy sauce

1/3 cup soy sauce

1/3 cup firmly packed brown sugar, or to taste

1/4 glass of balsamic vinegar

1/4 cup cider vinegar

1/4 cup dry sherry

10 cloves d ' minced garlic,

ground allspice for 1/2 teaspoon

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon cloves

1/2 teaspoon fresh ground black pepper

1 to 3 tablespoons of hot sauce as sriracha

Chicken and vegetables

4-pound chicken, split down the back and butterflied

1 medium onion, cut into bite-sized chunks

2 big red peppers, cut into bite-sized chunks

1. Preheat oven to 400 degrees and cover a large frying pan, shallow with heavy plate.

2. in a medium bowl, combine all sauce ingredients — soy sauce, brown sugar, vinegar, sherry, cloves, cinnamon, ginger, allspice, cloves, pepper and hot sauce — and a taste for the balance of sweet/tart.

3. spread the chicken in the Pan, skin side up and disperse the vegetables around it. pour the sauce over the vegetables, turning to coat them.

4. roast 10 minutes and lower the heat to 325 degrees. Roast, basting with Pan juices, for another hour, or until a thermometer inserted in the thickest part of the chest and thigh reads 165 degrees.

5. remove the Pan from the oven. If need immediately, you can place the chicken and vegetables on a dish service. Intensify flavor of the sauce, pouring in a frying pan by 12 inches. Skim off some of the fat, then boil the liquid down until produces bubbles averages, transparencies. Pour over chicken and serve immediately or refrigerate.

By Lynne Rossetto Kasper