Ingredients:
1 (3 lb) frying chickens
6 tablespoons Kikkoman soy sauce, divided
1 teaspoon garlic powder, divided in half
3 carrots, peeled and cut diagonally crosswise into quarters
1 cup water
6 tablespoons white wine
1 teaspoon brown sugar, packed
1 (10 ounce) packages frozen broccoli stems, thawed and drained
Directions:
Rinse chicken and pat dry.
Combine 2 tablespoons soy sauce and 1/2 teaspoon garlic powder. Rub chicken, including cavities, with mixture.
Place in large shallow baking pan.
Roast in 325 F oven 30 minutes.
Meanwhile, cook carrots in boiling water about 10 minutes or until tender yet crisp; remove and reserve.
Combine remaining soy sauce and garlic powder, water, wine and brown sugar; pour mixture evenly over chicken.
Roast 30 minutes, basting chicken with sauce twice.
Add carrots and broccoli.
Roast 15 minutes longer, or cook until chicken is thoroughly cooked.
Remove chicken to serving platter; surround with vegetables and serve with pan drippings.
Servings: 4-6
Time preparation: 30 min.
Time total: 105 min.