Tuesday, August 23, 2016

honey-roasted chicken... 2 hours and 40 minutes

the goods:

1 cup salt
1/2 cup sugar
1 whole chicken, giblets removed
1 cup honey
1/2 cup soy sauce
8 garlic cloves, minced
1/4 cup white wine vinegar
2 tablespoons crushed red pepper flakes
3 tablespoons cornstarch

Stir together salt, sugar, and 1 gallon of water in a large container. Submerge the chicken in the liquid, and refrigerate overnight.
Preheat the oven to 350 degrees. Stir together honey, soy sauce, garlic, vinegar, and red pepper in a small bowl. Place a piece of aluminum foil (large enough to completely enclose the chicken) on a work surface; top with a large piece of parchment paper. Remove the chicken from the liquid, pat dry with a paper towel, and place in the center of the parchment paper. Gather the sides of the parchment and foil around the chicken, leaving the top of the bird exposed. Place the partially wrapped chicken in a roasting pan, and pour honey mixture over top. Wrap chicken tightly with the parchment and enclose with the foil. Roast in the oven for 2 hours.
Remove from oven and fold back foil and parchment. Pour pan drippings into a saucepan. Whisk together cornstarch and 2 tablespoons water in a small bowl. Slowly stir cornstarch mixture into pan drippings, and bring to a boil over medium-high. Boil until sauce thickens, about 1 minute. Baste chicken with sauce. Return chicken to oven, and bake, uncovered, basting from time to time, until the skin is deeply golden brown, about 30 minutes. Carve chicken and serve with remaining pan sauce.

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