Directions: |
Directions:Line a rimmed baking sheet with foil, set a rack inside it and place the chicken on the rack. Stir together the honey and soy sauce until the honey dissolves. Using a pastry brush, coat the chicken with a thin, even layer of the mixture. Let stand at room temperature for 15 minutes to let the skin dry slightly, then brush again with all of the remaining lacquer. Sprinkle with the salt and refrigerate, uncovered, for at least 12 hours and up to 2 days.
Between 30 minutes and one hour before you want to roast the chicken, remove it from the refrigerator. Heat the oven to 400 F. Roast the chicken for 50 minutes to 1 hour, or until the internal temperature at the thickest part of the breast and where the thigh meets the breast is 165 F. (If you don’t have a thermometer, roast it until the skin is mahogany and the legs wiggle freely at their joints, like you could almost tear them off. Or snip the skin between the thigh and breast: If the liquid runs clear, it’s done.) If during the roasting process the skin darkens too quickly, tent with foil and continue roasting. Let rest for 15 minutes before carving. |
Personal
Notes: |
Personal
Notes: All you do is this: Paint a chicken with a mixture of half honey, half soy sauce, then sprinkle it with salt. Let it sit uncovered in the fridge for one or two days, then roast it in a 400 F oven for about an hour. That’s it. No basting, no flipping, no lowering and raising temperatures. Let it rest 15 minutes, then carve and serve.
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This recipe for LUCKY PEACH’S LACQUERED ROAST CHICKEN is from