- 8
- 60 mins
- 180 mins
Ingredients
- 2 1/2 cups boiling water
- 1 strip (1 x2 inch) dried tangerine peel
- 1 5 pound roasting chicken
- 5 1/2 tsp coarse sea salt, divided
- 1/4 cup finely chopped shallots
- 2 tbs minced ginger
- 2 tbs chinese rice wine or dry sherry
- 1 tbs low sodium soy sauce
- 1 1/2 tsp sesame oil
- 1 tsp honey
- 2 green onions cut into pieces
Preparation
Step 1
1. combine boiling water and tangerine peel in a bowl and let stand for 30 minutes. Drain over colander and bowl to preserve liquid.
2. Clean chicken of inner parts. Trim excess skin. Loosen skin from breast and legs by inserting fingers, gently pushing between skin and meat. Rub 1 tbs salt under skin; let stand for 5 min then rinse chicken under cold water and pat dry with paper towel. Place chicken on rack of a roasting pan and let stand for 1 hour at room temp.
3. Heat oven to 425.
4. Transfer chicken to working cutting board. Combine remaining salt (2 1/2 tsp), shallots,ginger, wine, soy sauce,oil and honey in a small bowl. Rub 3 tbs of mixture on inside wall of cavity. Place onion and tangerine peel inside cavity. Rub remaining mixture under skin.
5. Place chicken, breast up on the rack of the roasting pan. Place rack in pan coated with cooking spray. Pour the reserved tangerine water into pan bottom. Bake for 1 hour or until thermometer registers 165 and skin has turned a dark golden brown. Let stand 15 min Discard skin and slice.