ROASTED PEKING CHICKEN
Provided by Jacques Pepin
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a pot containing 3 quarts of water over high heat. When the water comes to a boil, lower the chicken into the water (it should be completely immersed). Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)
- Drain the chicken, and place it on a rack, uncovered, in the refrigerator for 5 to 6 hours, or overnight. The skin should be somewhat dry at this point. (The drier the skin, the crisper it will be after cooking.)
- At cooking time, combine the honey, soy sauce and Tabasco sauce in a small bowl, and brush the mixture on all sides of the chicken. Place the chicken, breast side up, on a wire rack in a shallow roasting pan, and roast it in a 425-degree oven for 20 minutes, or until nicely browned on top.
- Turn the chicken over (breast side down), return it to the rack, and place the pan back in the oven for 30 minutes. Turn the chicken over again, and cook it, breast side up, for an additional 10 minutes, for a total cooking time of 1 hour.
- Let the chicken stand at room temperature for 10 minutes before carving and serving
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams
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Sub Shahbaz
[email protected]The glaze was a bit too sweet for my taste. I would reduce the amount of sugar next time.
Alamsher Khan
[email protected]This recipe was a bit too complicated for me, but the chicken turned out really good.
Amirtha Wanan
[email protected]I loved the crispy skin and the tender meat. This is a great recipe for a special occasion.
Kumar Pokchi
[email protected]This is a great recipe for a weeknight meal. The chicken was cooked quickly and the glaze was easy to make.
Jahed Chowdhury
[email protected]The chicken was a bit dry, but the flavor was good. I would add more moisture next time.
Ismam Zara
[email protected]This recipe was easy to follow and the chicken turned out amazing. I will definitely be making this again.
Jennifer Chirwa
[email protected]I loved the way the chicken skin got so crispy. This is a great recipe for a party.
Shayne Moyo
[email protected]This is a great recipe for a special occasion. The chicken was cooked perfectly and the glaze was delicious.
Fazlemoula khan
[email protected]The chicken was a bit bland. I would add more spices next time.
Hassankhaled Kharji
[email protected]This recipe was a bit too complicated for me, but the chicken turned out really good.
Tandin zam Tandin zam
[email protected]I loved the crispy skin and the tender meat. This is a great recipe for a weeknight meal.
smoky joe
[email protected]The chicken was cooked perfectly and the glaze was amazing. This is a great recipe for a special occasion.
Gareth Sims
[email protected]This recipe was easy to follow and the chicken turned out delicious. I will definitely be making this again.
Loch Bonnie Farm (Highland Ridings)
[email protected]I would have liked the chicken to be a bit more crispy, but overall it was a good recipe.
Habeeb Bakare
[email protected]The chicken was a bit dry, but the flavor was good.
Iqra Hani
[email protected]This was my first time making Peking chicken and it came out amazing! The glaze was sweet and tangy, and the chicken was cooked to perfection.
Andya monjezy
[email protected]I followed the recipe exactly and the chicken turned out perfectly. My family loved it!
Muhammad abubakar Bakar
[email protected]This Peking chicken recipe was a hit at my dinner party! The chicken skin was crispy and flavorful, while the meat was tender and juicy. I will definitely be making this again.