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.
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!
- 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
—————–
- 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.
- 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.
- 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.
- 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.
April 23rd, 2008 at 11:59 pm
I’ve tried this “try to give your chicken the duck treatment”, but mine did not look half as good as yours.
April 24th, 2008 at 2:44 am
Hein? Du sel casher? Guérande se soulève, c’est l’insurrection!
April 24th, 2008 at 3:02 am
That’s the best lookin chicken pretending to be a duck that I’ve ever seen. I’ll certainly rest better tonight after reading Bill’s announcement! If I could adapt this to use on the gazillion chicken breasts I have in my freezer my life would be complete.
April 24th, 2008 at 5:46 am
Zen, it’s looks “real & spectacular”. I’m gonna have to give this a whirl…whiskey won me over!
April 24th, 2008 at 6:01 am
That looks so yummy Zenman! I’ve seen a recipe for Cantonese chicken– it involved boiling red wine vinegar and drying the chicken for a few hours by an electric fan
But this looks much easier and really good! Thanks also for sharing some of Vongerichten’s work– he’s not a very recognizable name here 
April 24th, 2008 at 8:11 am
In my line of work it wouldnt be unusual to come across a Tranvestie chicken. That was funny one you used. And I hear of some strange going ons in a neighboring state with chickens. Nevertheless We adore Peking duck, so Im definately doing this with his poorer cousin.Plus the whiskey is another excuse to go in my mans stash to irritate him.:-).
April 24th, 2008 at 9:26 am
You crack me up every time
That looks so delicious! I must give it a try!
April 24th, 2008 at 9:35 am
That chicken looks beautiful, and lol@peter’s comment. I really like the flavors you’ve got going on in the glaze…
April 24th, 2008 at 10:27 am
I want some. When can you come over?
April 24th, 2008 at 11:12 am
That’s one good looking chicken! And I’m so relieved to hear that is wasn’t had by the former President.
April 24th, 2008 at 11:26 am
Great blog! I’m loving the food – and the commentary on life in ‘chef world’!
April 24th, 2008 at 1:27 pm
this roasted bird looks really good, I must try!
April 24th, 2008 at 1:39 pm
This chicken looks out of this world:)) Is she from Mars?:)) She is cute in that glaze:) No, seriously, I love the recipe and the picture is just mouthwatering!
April 24th, 2008 at 1:48 pm
That DOES look beautiful! And moist. My husband would even like this one. I think I have found my weekend meal this week!
April 24th, 2008 at 3:03 pm
wow!! very asian style cooking!! Your bird look lovely:)
April 24th, 2008 at 3:08 pm
oh! btw,I link your blog.Hope you don’t mind:)
April 24th, 2008 at 3:46 pm
I ,personally, live on “the edge of duckiness.”
It’s the only way to live!
This chicken is divine.
You’ve done it again!
April 24th, 2008 at 5:09 pm
Did you take out the giblets and stuff it with puns?
April 24th, 2008 at 5:27 pm
Oh I am hungry now! :-/
There is a little something for you here
April 24th, 2008 at 6:53 pm
that chicken looks perfectly cooked with crispy skin… drool…
April 24th, 2008 at 8:50 pm
That chicken looks so good. Nice an perfectly glazed and golden brown.
April 24th, 2008 at 9:39 pm
Hey I’m doing this transvestite chicken this weekend!
April 25th, 2008 at 12:38 am
Ooohh… can I use Jack Daniels? Can you see my ears perking up?!
This looks incredible but I’m with the others… I am certain mine will not be as gorgeous looking as yours!
April 25th, 2008 at 4:09 am
…and i thought ducks love pretending to be swans…now chickens follow suit (at least in your kitchen hehe..duck or not..the bird did a brilliant job looking deliciously yummy)
April 25th, 2008 at 7:22 am
chicken licken! fingers licking good!
April 25th, 2008 at 9:41 am
who’s peeking? thats one pretty bird.
April 25th, 2008 at 10:17 am
Awesome looking chuck you’ve got there, (when chicken meets duck, you get chuck).
April 25th, 2008 at 12:05 pm
um, this one is getting bookmarked. mine better look this mutha f-in good. I’m way impressed with that glossy-crunchy looking skin!
April 25th, 2008 at 11:21 pm
You, I adore!
April 26th, 2008 at 1:12 am
Another great looking dish from master chef. Really looks great.
You mailing my million yourself? Great, I can’t wait, I need to go shopping.
April 26th, 2008 at 1:28 am
Mmmm. Peking chicken! The brining seems to have done its job of making the chicken really moist. Your pics are really juicy!
April 26th, 2008 at 3:21 am
Oh yum! That must be the best looking roasted chicken ever. The skin looks crisp and the meat tender!
April 26th, 2008 at 10:54 am
save me the skin + cartilage and I’m good to go
April 26th, 2008 at 12:48 pm
That chicken looks almost as succulent as my 437-pound boyfriend “Big Bear” in his new CROWN!! (photo on my website).
April 26th, 2008 at 6:47 pm
*Whew* It’s so glistening! I’m sure it’s very moist indeed. Who needs duck when a chicken gets the job done?
April 26th, 2008 at 10:32 pm
Made this tonight, well, a version of it. soy + cheap whiskey + garlic + ginger as marinade for wings.
#$%!*@%Y!% awesome. Grilled at 10pm for a late snack
April 27th, 2008 at 1:07 am
I love that you have the power to turn a chicken into a duck! Super powers are hard to come by these days
Awesome again…now I am all confused about what you’ll cook me on our first date (and if you say the M word….I’ll get mad…let me dream ok?!)
April 27th, 2008 at 8:06 am
wow! looks awesome! i do a soy-honey-ginger marinade/glaze all the time, but the addition of whiskey sounds intriguing! will definitely be trying this soon!
April 27th, 2008 at 12:07 pm
that is a really crispy looking skin.
Thank God Clinton spared this one for us:)
Making it peking style is really glorifying the chicken. i still cant do a decent job at home , and always opt for a take away ..lol … next time i’ll just call u.
April 27th, 2008 at 2:58 pm
@ SteamyKitchen above:
Jaden, I have tried some of your recipes before and I was REALLY disappointed.
Why are you promoting them (YOUR recipes) on THIS great blog?
maybe we should stick to discussing the posted recipe . .. but, that’s just me.
April 27th, 2008 at 3:32 pm
Take it easy Mrs Docchuck.
Spread jelly, not hate.
This ain’t a war zone.
April 27th, 2008 at 8:45 pm
I had to look twice – it (the chicken) didn’t look real the first time – really beautiful – really really beautiful. Did I mention really???
April 27th, 2008 at 9:52 pm
“chicken wanna be duck…”, that funny! It looks so delicious, no matter what the identity!
April 28th, 2008 at 1:54 am
I’m so late getting here! I’m sorry! Bill has probably packed up and left town by now.
I love all of your recipes. I want to try this sometime. The chicken looks so moist…and that skin is perfect golden brown.
April 28th, 2008 at 2:26 am
I’m not sure that I can make this chicken without the image of Bill Clinton and a bird. Kinda distburbing.
April 28th, 2008 at 11:14 am
Peking Chicken!?How come you have such big Asian influence in your fooood?? This is why I’m always back for more!!!
April 28th, 2008 at 11:39 am
That chicken is screen lickin’ good. OMG that is a beautiful skin. It looks so good that I might actually print the recipe and lie to myself and say that one day I will make it.
April 28th, 2008 at 1:13 pm
Yummmmmmmmm.
April 28th, 2008 at 6:56 pm
Looks super yum! The sauce sounds like could be good with salmon or escolar.
April 28th, 2008 at 7:40 pm
I am hungry already!I love any poultry that has been glazed yum, yum
April 29th, 2008 at 9:13 am
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!! : )
April 29th, 2008 at 9:31 am
hey, your chicken looks soooo good!!
thanks for inviting me to your blog. it’s a pleasure!
April 29th, 2008 at 10:15 pm
i need some alone time with that bird — man, does that look perfect!
April 29th, 2008 at 10:36 pm
Oh yeah!
Now I find another way to secretly use up all my dad’s whisky in the cabinet,
*He drinks way too much!
April 30th, 2008 at 1:39 am
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…
April 30th, 2008 at 5:04 am
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?!
April 30th, 2008 at 7:18 am
How do you do.
I hope to see blog.
Please link to this site.
May 1st, 2008 at 11:37 pm
No..that’s not true. He DID have sex with this chicken.
May 3rd, 2008 at 11:58 pm
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!:)
May 4th, 2008 at 7:57 am
this looks fantastic. have to give it a try.
glad to have discovered your blog. as they say i’ll be back
May 6th, 2008 at 2:12 am
Mmmmmm crispy sticky skin. I’m in heaven. Great recipe!
May 7th, 2008 at 2:16 pm
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.
May 9th, 2008 at 10:54 am
I apologize for my wife’s rudeness. She has been abusing diet pills and can’t think rationally anymore.
Chuck, PhD
Columbia, Maryland
May 14th, 2008 at 1:06 pm
That Roasted Chicken wanna be Duck is so mouthering!! Makes me Drool!! Whew…with matching wine..
May 23rd, 2008 at 9:57 am
Man – that is one tasty looking bird, loving the flavour combo too!
June 9th, 2008 at 1:26 pm
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/