Whole Roasted Chicken

Method7 steps

1. 1

   Step 1: Prepare the roughly 3 lb whole chicken on a clean tray without washing it. Remove giblets, remaining organs and excess cavity fat; remove stray feathers and pat the bird dry with paper towels. Use the head-removal option. Remove feet below the joint if present; keep them only if you intend to roast them inside the cavity. Wing tips may be removed if desired. Wash hands and clean tools and surfaces after handling raw chicken.

   Uses 1 whole chicken (about 3 lb)

2. 2

   Step 2: Wash and mince the 2 oz ginger and mince the 1 oz green onion whites. Mix with 2 oz red fermented bean curd, 1 oz white fermented bean curd, 1 tsp five-spice powder, 1 tbsp hoisin sauce, 2 tbsp oyster sauce, the marinade’s separate 1/2 tsp salt, 1 tbsp sugar, 0.3 tsp white pepper and 1 tbsp cooking wine. Mash to a thoroughly combined paste. Taste and adjust this clean paste before it contacts raw chicken.

   Uses 2 oz ginger · 1 oz green onion whites · 2 oz red fermented bean curd (about 1–2 cubes) · 1 oz white fermented bean curd (about 1 cube) · 1 tsp five-spice powder · 1 tbsp hoisin sauce · 2 tbsp oyster sauce · 1/2 tsp salt for marinade

3. 3

   Step 3: Pat the prepared bird dry inside and out. Spread the clean marinade throughout its cavity. If roasting the optional feet, put them inside. Close the cavity by pulling the skin flap taut and securing it with bamboo skewers at the center and sides. Rub the 4 tbsp exterior salt over the outside of the chicken and let marinate 10 minutes. Keep marinade tasting separate from raw-chicken handling.

   Uses Dry-prepared whole chicken · Clean cavity marinade · 4 tbsp salt for exterior rub

4. 4

   Step 4: Bring a generous separate amount of water to a boil. Securely support the bird with heatproof tools over a large heat-safe bowl and carefully ladle the boiling water briefly over every area of its skin, turning as needed. This is a surface skin-tightening scald, not a partial meat cook. Set the chicken on a rack over a tray, blot surface water, and proceed immediately to glazing and refrigerated drying; do not leave it under a room-temperature fan.

   Uses Marinated and exterior-salted chicken · Boiling water for briefly scalding skin, as needed

5. 5

   Step 5: In a small microwave-safe bowl, combine 2 tbsp rice wine vinegar and 3 tbsp red vinegar; warm about 30 seconds, then stir in 1 tbsp maltose until dissolved. Brush an even layer of glaze over the surface-scalded chicken. Dry it on its rack in the refrigerator at 4°C/40°F or below for at least 3–4 hours or overnight. When ready to roast, take it out while preheating and setting up the oven; do not add an unnecessary one-hour room-temperature wait. Discard glaze or brushes that contacted the raw bird after use.

   Uses 2 tbsp rice wine vinegar · 3 tbsp red vinegar · 1 tbsp maltose · Surface-scalded marinated chicken

6. 6

   Step 6: Preheat the oven to 365°F/185°C with a rack near the bottom. Put a raised wire rack over a foil-lined roasting pan and place the glazed chicken on it breast-side down. Cover leg ends and any retained wing tips with foil to limit scorching. Roast 20–25 minutes, then turn carefully with heatproof tools and roast breast-side up another 20–25 minutes. These are guides for the roughly 3 lb bird: continue until a thermometer reads 74°C/165°F in the thickest breast and innermost thigh/wing without touching bone; any cavity contents must also reach 74°C/165°F. Brush only fully cooked pan drippings onto the finished chicken. Rest at least 10 minutes before carving.

   First roasting phase — turn after 20–25 minutes · 25 minUses Refrigerator-dried glazed chicken

   
7. 7

   Step 7: After the cooked chicken has rested, remove foil and every bamboo skewer. Open the cavity and remove any cooked feet and juices. Remove legs and wings at their joints, separate the back from the breast, then cut the breast, back, thighs, drumsticks and wings into serving pieces. Arrange them on a platter, keeping corresponding sides together if desired. Include optional feet only if fully cooked during roasting.

   Uses Fully roasted and rested chicken