Adi Levy learned this dish when she worked in a kibbutz kitchen in Israel. The chicken is partially roasted, and then finishes cooking with a honey-soy sauce flavored with white wine, which forms a sweet glaze. Rice embellished with pistachios and raisins makes a good accompaniment.
A 3 1/2 – to 4-pound chicken 1/4 cup honey 1/4 cup dry white wine 3 tablespoons soy sauce
1/2 teaspoon ground black pepper 1 1/2 cups chicken stock, broth or water 1 teaspoon potato starch or cornstarch, dissolved in 2 tablespoons cold water
A 3 1/2 – to 4-pound chicken
1/4 cup honey
1/4 cup dry white wine
3 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 1/2 cups chicken stock, broth or water
1 teaspoon potato starch or cornstarch, dissolved in 2 tablespoons cold water
Preheat oven to 400 degrees. Reserve chicken neck and giblets. Pull out fat from inside chicken. Truss chicken if desired.
Set chicken on a rack in a heavy roasting pan. Roast chicken for 20 minutes. Meanwhile, mix 3 tablespoons honey with the wine, soy sauce and pepper in a small bowl. Remove chicken from oven and brush all over with honey mixture. Add 1/2 cup stock to roasting pan.
Roast chicken 20 more minutes. Turn chicken over. If it’s browning too fast, cover it with foil. If pan is dry, add a few tablespoons stock. Roast 10 to 20 minutes longer or until done. Juices should run clear when thickest part of thigh is pierced with thin knife; if juices are pink, roast a few more minutes and test again. Transfer chicken to a board, cover and keep warm.
To make sauce, remove roasting rack from pan. Skim fat from roasting juices in pan. Set roasting pan on a burner over medium heat. Add remaining stock and bring to a simmer, scraping browned juices into stock. Remove from heat. Strain juices into a medium saucepan. Skim fat again.
Bring juices to a simmer. Whisk potato starch mixture and gradually pour into simmering juices, whisking constantly. Return to a boil, whisking. Simmer 1 or 2 minutes until thickened. Remove from heat and stir in remaining tablespoon honey. Season to taste with salt and pepper.
Carve chicken and serve with sauce.
Makes 4 servings.
Per serving: 662 calories; 32 g fat (9 g saturated fat; 44 percent calories from fat); 20 g carbohydrates; 265 mg cholesterol; 1,073 mg sodium; 68 g protein; 0 g fiber.