Roast Chicken w/ Ginger and Soy-Whiskey Glaze

That’s what i call a good-looking chicken!

As you can tell, today is chicken day on Chef’s gone wild. Of course, you know it’s not your average chicken day when your chicken taste a bit like Peking duck…


So is it chicken or duck, you asked? Well, let’s say it’s a chicken wannabe duck but who cares really as long as it’s delicious and taste like chicken… or duck. No, no, don’t pull your feathers hair now, this ain’t fowl play! I already told you it’s a chicken… Okay, to be fair let’s call it a chicken who lives on the edge of duckiness… cuz it kind of taste like duck too – not that i want to confuse you or anything. I’m sure it’s not a test tube chicken with added duck extract, i only use free-range chicken… and duck. It’s just that… this particular chicken just couldn’t decide. Could it be the ginger and soy-whiskey glaze then? Ahh …you bet! A glaze that transforms a chicken into a Peking duck? A transvestite chicken!! That’s what it is!!

Pffewwwww… I’m glad i got this out. Be discret now, the chicken doesn’t know and you don’t want to hurt his feelings. It might get tough.

Ginger & Soy-Whiskey Glaze
The secret here is to baste the chicken while…

We interrupt this program for an important message.

…..!!??.. They must be cluckin’ jokin’?! Not on my blog! @%$#.. f @#$%ers!!Oh! err..er…eh.. Thanks Mr President for clarifying, my readers were worried about that! hmmm. It’s an honor to have you here…err.. See my friends! That chicken is safe to eat and that’s all that matters. Enjoy!

Roast Chicken with Ginger and Soy-Whiskey Glaze
Recipe adapted from Simple to Spectacular by Jean-Georges Vongherichten
(serves 4)

  • 1/2 cup kosher salt (for the brine), plus more to taste
  • 1 1/4 cups sugar
  • One 3-pound chicken
  • 1 cup roughly chopped ginger (don’t bother to peel)
  • Freshly ground black pepper
  • 1 cup soy sauce
  • 1/4 cup Scotch or other whiskey
  • 4 cloves garlic, peeled and smashed
  • 1/4 cup canola oil

—————–

  1. Combine the 1/2 cup and 1/4 cup of the sugar in a large container with 4 cups of cold water to dissolve. Add the chicken and soak for 1 hour at room temperature.
  2. Preheat the oven to 450′F. Drain the chicken and pat dry. Stuff about 3/4 cup of the ginger into the chicken’s cavity, season the bird with salt and pepper, and truss it. Or at least tie up the legs. Combine the remaining ginger with the soy sauce, whiskey, the remaining 1 cup of sugar, and the garlic in a saucepan and bring to boil; simmer while you brown the chicken, then strain.
  3. Heat the oil in a large ovenproof skillet or roasting pan and turn the heat to medium high. when the oil is hot, brown the chicken on both sides, coloring one leg and half the breast at the time – it will take 5 minutes per side. Put the chicken on its back, baste it with the soy mixture, and put pan in the oven.
  4. Roast for 45min to 1 hour, basting every 10 minutes with the soy glaze, until dark brown. A thermometer inserted into its thigh should read 155′F. Remove the bird from the oven and let it rest for a few minutes before carving. Serve with pan juices.

 

 

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  • Anali

    Wow ZC! You’ve outdone yourself again! This chicken looks so good. I can just smell it and taste it right now. I would have never thought of a glaze like this, but the next time I make a chicken, I’m going to try a similar glaze with Southern Comfort.

    And Mr. Clinton just can’t seem to keep his mouth shut can he? Even interrupting your blog post!! : )

  • L. Lee

    hey, your chicken looks soooo good!! :P
    thanks for inviting me to your blog. it’s a pleasure!

  • aria

    i need some alone time with that bird — man, does that look perfect!

  • Cindy. Lo.

    Oh yeah!
    Now I find another way to secretly use up all my dad’s whisky in the cabinet,
    *He drinks way too much!

  • Sandy

    My my, that looks really tempting!

    I have a question – Duck (Peking & others) often have too stretchy a surface (which is glazed alright, but hard to chew). Any way to avoid that? In duck and your divine chicken…

  • §pinzer

    I love you!! eh, I mean it! lol.
    and I see tht the comic strip idea’s pretty stuck with you eh? Nice to know I made a divine contribution to your awesome food blog!

    sigh.. office working life + viewing your blog can never be more cruel, why aren’t I a private chef yet?!

  • nipsum

    How do you do.
    I hope to see blog.
    Please link to this site.

  • Chicken & Waffles

    No..that’s not true. He DID have sex with this chicken.

  • foodhuntress79

    59th to post a comment!Did you mention you use only free- range chicken? Somewhere, I guess. That looks like a happy chicken to me! Yum!:)

  • Andreea

    this looks fantastic. have to give it a try.
    glad to have discovered your blog. as they say i’ll be back :)

  • Christie @ fig & cherry

    Mmmmmm crispy sticky skin. I’m in heaven. Great recipe!

  • Betty Barker Smith

    The posts by “chiffonade” and “MrsDocChuck” were NOT made by them. They were both posted by Charles Treuter, internet troll, stalker and convicted felon. He often harasses people by assuming their identites on blogs and message boards.

    Unfortunately, even wonderful people posting here have been victimized by him.

  • DocChuck

    I apologize for my wife’s rudeness. She has been abusing diet pills and can’t think rationally anymore.

    Chuck, PhD
    Columbia, Maryland

  • Dondon

    That Roasted Chicken wanna be Duck is so mouthering!! Makes me Drool!! Whew…with matching wine..

  • kittie

    Man – that is one tasty looking bird, loving the flavour combo too!

  • Sophie

    I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

    Sophie
    http://blog.keyingredient.com/