As avid peking duck fans, we were excited to read Jacques Pepin's (JP) recipe for peking chicken. In order to get crisp skin, the skin is tightened, and some of the fat is rendered in a hot water bath; then the glaze is brushed on in layers at 3 different points in time. The mushrooms on the bottom of the baking rack are an extra added bonus. This recipe works well with chicken with fatty skin, such as Trader Joe's kosher organic.
|about 4 pounds|
|honey||1 1/2 tsp|
|dark soy sauce||2 tbsp|
|Tabasco sauce||1 tsp|
|balsamic vinegar||2 tbsp|
|small button mushrooms||12 oz|
|Preheat the oven to 375°F. Bring 10 cups of water to boil in a large pot.|
|Meanwhile, remove the wishbone from the chicken. Fold the wings of the chicken under its back and truss it with kitchen twine to help maintain the bird's compact shape.|
|Lower the chicken breast side down into the boiling water. Return the water to a boil over high heat (this will taken about 3 minutes). As soon as the water is boiling, reduce the heat to low and simmer the chicken gently for 2 minutes. Drain and place the chicken breast side up on a rack in a roasting pan.|
|Mix the honey, soy sauce, Tabasco, and vinegar together in a small bowl. Brush the chicken on all sides with some of the mixture. Roast breast side up for about 30 minutes.|
|Brush the breast side of the chicken again with the honey mixture, then roast for another 30 minutes.|
|Arrange the mushrooms in one layer under the rack in the pan and add the water. Brush the chicken with the remaining honey mixture and roast for 15 minutes longer.|
|Transfer the chicken to a platter. Pour the accumulated juices and the mushrooms into a saucepan. Let stand for 2 to 3 minutes, then spoon off as much fat from the surface as possible, and reheat if necessary.|
|Cut the chicken into pieces and serve with the juices and mushrooms.|
Repurpose the leftover boiled chicken water for chicken broth.