Saturday, January 21, 2012

Roasted Chicken


To brine the chicken

4-5 lbs roasting chicken
1/2 cup kosher salt
1/4 cup sugar
4 cups of cold water

2 T of oil
1 t Chinese five spice
3 gloves of garlic sliced
5 slices of ginger

1/2 cup of Chinese rice wine
1/4 cup of soy sauce
1/4 cup of Worcestershire sauce
1 t of chili garlic or rooster sauce
2 T hoisin sauce
1/4 cup of brown sugar
1 T of minced fresh garlic
1 T of minced fresh ginger
Mix them all together and set aside for basting.

Combine salt, sugar and water then put the chicken in let it sit for 1 hour in room temperature
Take it out and pat dry.
Rub with 1 T of oil and five spices
Stuff the cavity with garlic and ginger slices
Secure the chicken with toothpicks

On the stovetop, Heat a large oven proof pan with 2 T of oil then sear the chicken 5 minutes on each side
Apply some glaze on the chicken (both sides)
Then transfer pan and chicken to 350 degree oven
Baste the chicken with the remaining sauce, glaze every 10 minutes
untill the chicken is done roasting (about 2 hours or less depend on your oven)

Note: if it is starts to burn on the top, cover with foil at the end for the last 20 minutes or so, make sure the entire glaze is gone before you cover.

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