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Jensen's Signature Tri-Tip
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1/4 cup chicken stock
1/4 cup dry sherry
1/4 cup lemon juice
1 tbsp lemon zest
2 tbsp oyster sauce
1 tbsp Chinese chili sauce
  1. Garnish: sprigs of cilantro
  2. Preheat oven to 400 degrees.
  3. Place the chicken in a roasting pan. Cut the lemons in half and squeeze the juice over the chicken, then place the squeezed lemons inside the cavity. Truss the bird. Season the chicken with salt, pepper, and olive oil. Roast in oven for 1 hour or until internal temperature reaches 165 degrees and juices run clear.
  4. Transfer the chicken to a warm serving platter. Pour off all but 1 tbsp of fat from the roasting pan. Add the garlic and ginger; sauté briefly on top of the stove over medium high heat.
  5. Combine sauce ingredients and whisk together with sautéed garlic and ginger. Scrape the drippings from the bottom of the pan and bring the sauce to a boil. Cut the chicken into pieces and pour the sauce on top. Garnish with sprigs of cilantro.
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In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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