Free cookbooks. I'm giving away 20 copies of my holiday cook book suggestions:

  • The New York Times Chicken Cookbook, edited by Linda Amster
  • Everyday Asian, by Patricia Yeo and Tom Steele
  • Ciao Italia Pronto! by Mary Ann Esposito
  • Tate's Bake Shop, by Kathleen King.

To enter this week’s drawing, send an email to:

Every Monday, for the next four weeks, I’ll feature a recipe
from one of the cookbooks. This week’s is Roasted Chicken
With Asian Flavors. It was real good and easy to make.

Thanks for reading with me. It's so good to read with friends.

Suzanne Beecher

P.S. Would you include a note about the book clubs in your holiday cards and letters to friends? My goal is to help more people find the time to read and I sure could use your help. Thanks so much.

The New York Times
Chicken Cook Book

Edited By Linda Amster


chicken-1Roasted Chicken With Asian Flavors
A traditional way that chicken is prepared in Manhattan's Chinatown

1/3 cup light soy sauce
1/4 cup peanut oil
1 Tablespoon sesame oil
1 Tablespoon sherry
1 clove garlic, peeled and crushed
1/2 teaspoon salt
1/2 teaspoon finely grated ginger
2 teaspoons five-spice powder
1 3-pound chicken

1. In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and sherry. Add the garlic, salt, ginger and five-spice powder. Mix well. Rub the chicken inside and out with the mixture. chicken-2Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.

2. Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh and the juices run clear. Remove from the oven and allow to rest for 3 minutes before serving.

Yield: 4 servings