- Level: Intermediate
- Total: 12 hr
- Active: 2 hr
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 831
- Total Fat
- 50 g
- Saturated Fat
- 13 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 55 g
- Cholesterol
- 232 mg
- Sodium
- 1382 mg
Typically, this dish is made with duck, but I don’t know where to find full ducks in East Grand Forks unless I go down by the river, so this is my version with chicken! The key components are juicy meat (which I get from steaming it with beer) and a glossy, sticky-sweet skin thanks to an overnight dry brine and a five spice-spiked hoisin glaze.
- Level: Intermediate
- Total: 12 hr
- Active: 2 hr
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 831
- Total Fat
- 50 g
- Saturated Fat
- 13 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 55 g
- Cholesterol
- 232 mg
- Sodium
- 1382 mg
Ingredients
Dry Brined Chicken:
Hoisin Glaze:
Directions
- For the dry brined chicken: Separate the skin from the breast by sliding a spoon or spatula in the rear of the chicken, gently pulling the skin from the breast meat but leaving the skin intact and connected. Sprinkle the chicken evenly with salt, pepper and the five spice powder and rub into the skin. Leave uncovered in the fridge on a cooling rack set over a baking sheet for 12 to 24 hours.
- For the hoisin glaze: Mix together the hoisin, soy sauce, honey, lime juice, neutral oil, five spice powder, sesame oil, ginger and garlic powder in a bowl. Pour half of the glaze into a small bowl, for serving, and set aside.
- Arrange an oven rack in the lower third position and preheat the oven to 400 degrees F.
- Remove the chicken from the fridge. Pat dry with a paper towel to remove excess moisture. Open the beer and pour about 1 cup into a measuring cup and set aside. Insert the chicken onto the beer can between the leg cavity and place standing up in a roasting pan. Roast until the skin is crisp and the chicken registers 140 to 145 degrees F on an instant read thermometer inserted in the deepest part of the thigh, about 1 hour.
- Remove the chicken from the oven and pour the reserved beer into the pan. Brush the chicken all over with the remaining glaze. Continue to roast until the chicken is deeply glazed and the internal temperature registers 165 degrees F on an instant read thermometer, about 20 more minutes, tenting with foil if it gets too dark.
- To finish: Let the chicken rest before removing it from the beer can. Slice into desired portions. To serve, remove both breasts keeping the skin intact. Slice thin to serve in pancakes. Cut the remainder of the chicken into 6 pieces (2 legs, 2 thighs, 2 wings) and finish with green onions and reserved hoisin glaze.
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