Serves 2 to 4.

1 (2 1/2 to 3 lb.) chicken
1/4 c. soy sauce
2 tbsp. honey
2 tbsp. cider vinegar
1/2 tsp. grated ginger root
1/2 tsp. minced garlic
1/2 tsp. salt
1/8 tsp. pepper

For my family I use a 4 to 4 1/2 pound chicken and double recipe.

Eliminate garlic, salt and pepper from basic recipe. Place chicken in large deep bowl. Combine remaining ingredients in blender or food processor fitted with steel knife and puree. POUR SAUCE OVER CHICKEN, COVER AND REFRIGERATE OVERNIGHT. Drain sauce off chicken and set aside and proceed with basic recipe. After chicken has cooked 20 minutes, pour sauce over. Continue roasting, basting with sauce every 20 minutes.

(Chicken is cooked 25 minutes per pound.)