Roasted Peking Chicken
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 1chicken (3½ to 4 pounds), preferably free-range
- 1½teaspoons honey
- 1tablespoon soy sauce
- ½teaspoon Tabasco sauce
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
421 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 36 grams protein; 284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.)
- Step 2
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.)
- Step 3
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.
- Step 4
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.
- Step 5
Let the chicken stand at room temperature for 10 minutes before carving and serving
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Paul Moore
I tried this recipe for Chinese New Year but although a perfectly nice dish it had no taste other than that of a regular roast chicken. It was'nt Chinese enough. Cooking at high temperature burned the skin due to the honey. I found it not worth the bother. A regular stuffed roast chick with lots of salt and pepper rubbed in to the skin with butter or oil would probably be tastier!
Paul Moore
I tried this recipe for Chinese New Year but although a perfectly nice dish it had no taste other than that of a regular roast chicken. It was'nt Chinese enough. Cooking at high temperature burned the skin due to the honey. I found it not worth the bother. A regular stuffed roast chick with lots of salt and pepper rubbed in to the skin with butter or oil would probably be tastier!
Private notes are only visible to you.
Advertisement
