The Crispiest Roasted Chicken? (Part 8) - Peking Chicken

Ingredients

• 1.5 kg Whole Corn‑Fed Chicken (Prefer a bird with a good layer of fat under the skin; keep giblets removed)
• 1.5 tsp Kosher Salt (Approximately 0.6% of the bird's weight; use fine grain for even coverage)
• 2 L Water (for brine) (Enough to loosely cover the chicken in a large bowl; chilled)
• 4 L Water (for blanching) (Large pot, bring to a rolling boil)
• 3 tbsp Light Soy Sauce (Low‑sodium preferred)
• 2 tbsp Honey (Prefer raw or mild honey for smooth glaze)
• 1 tbsp White Rice Vinegar (Adds acidity to boost browning)
• 1 tsp Potato Starch (Creates a thin protective film on the skin)
• 1 sheet Aluminum Foil (To line the roaster and prevent glaze burning)
• 2 ft Kitchen Twine (For trussing the bird)

Instructions

1. Salt and Dry the Chicken

   Rub the whole chicken all over with 1.5 tsp kosher salt, then place it uncovered in a large bowl inside the refrigerator for three days to dry the surface.

   Time: PT15M

   Temperature: 4°C

2. Remove Wings and Separate Skin

   Trim off the wings. Using a sharp boning knife, carefully separate the skin from the flesh, keeping the skin as intact as possible; torn bits are acceptable.

   Time: PT10M

3. Prepare Blanching Water

   Fill a large pot with 4 L water, bring to a rolling boil over high heat.

   Time: PT5M

4. Blanch the Skin Only

   Submerge only the skin side of the chicken in the boiling water for about 2 minutes until the skin tightens and turns slightly opaque.

   Time: PT2M

5. Make the Soy‑Honey‑Vinegar Glaze

   In a wok, combine 3 tbsp light soy sauce, 2 tbsp honey, 1 tbsp white rice vinegar, and 1 tsp potato starch. Stir over low residual heat until smooth and slightly thickened.

   Time: PT7M

6. Apply Glaze and Foil

   Line the vertical roaster with a sheet of aluminum foil. Using a basting brush, apply a thin, even layer of the glaze over the entire skin surface.

   Time: PT5M

7. Truss the Chicken

   Tie the legs and wings close to the body with kitchen twine to keep them from flaring during vertical roasting.

   Time: PT5M

8. Roast Vertically

   Place the chicken neck‑side down on the vertical roaster. Roast at 230°C for 20 minutes, then lower to 180°C and continue roasting for another 25 minutes, or until the breast reaches 60°C and the thigh reaches 74°C.

   Time: PT45M

   Temperature: 230°C then 180°C

9. Rest the Chicken

   Remove the bird from the roaster, tent loosely with foil, and let it rest for 10 minutes before carving.

   Time: PT10M

10. Carve and Serve

    Using a carving knife, remove the wishbone, slice the breast, and separate the legs and thighs. Serve immediately for maximum crispness.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

0 g