Peking Roast Chicken
Peking Roast Chicken
I must say that this chicken turned out absolutely beautiful, as well as delicious. They dark soy sauce and the honey give it that reddish color from the caramelization. While this chicken looks like it is super fancy and took a ton of effort to make, it is quite simple. It does require marinating in the refrigerator overnight. Other then that, it’s really just about basting the chicken with the oil from the drippings for the first hour of cooking; then basting with the glaze the last 30 minutes.
Ingredients
- 4-5 lb whole roasting chicken
Marinade
- 1/2 cup lght soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp five spice powder
- 6 slices ginger
Glaze
- 2 tbsp honey
Instructions
- Mix together the marinade ingredients.
- Add the marinade and roasting chicken to a gallon sized ziplock bag. Marinate overnight.
- Preheat the oven to 350 degrees. Let the chicken rest on a rack at room temp for 30 minutes. Fold the wings behind it’s back. Put the ginger slices inside of the chicken’s cavity.
- Pour any of the remaining marinade into a small pot with 2 tbsp of honey. Cook this on medium low heat for 10 minutes until thickened. This will be our glaze.
- Roast the chicken for 20 minutes. Take out of th oven. Baste the chicken with the oil that drips out pit at the bottom of the pan. Do this every 20 minutes for the first hour of cooking.
- The chicken should be a golden brown after the first hour of cooking.
- Brush the chicken with the glaze. Do this every 10 minutes for the next 30 minutes. You should have 3 layers of glaze on the chicken by the time it’s finished.
- When the chicken is done, it should have a dark red color to it.
- Let the chicken rest for 10-15 minutes before carving.
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