Asian Chicken with Kumquat Sauce

 

1

whole chicken (3 to 3 1/2 lb)

3

tablespoons dry sherry or orange juice

2

tablespoons soy sauce

1/2

teaspoon garlic powder

1/3

cup thinly sliced preserved kumquats

1/2

cup orange juice

3

tablespoons orange marmalade

1

tablespoon lemon juice

1/4

teaspoon ground ginger

1

tablespoon cold water

2

teaspoons cornstarch

2

tablespoons slivered almonds, toasted

1

tablespoon orange-flavored liqueur, if desired

• 1 Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• 2 Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture
• 3 Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce.