Blurty for Mrs. Pink.
|Friday, June 3rd, 2005|
I can’t give you a proper recipe because I did this off the top of my head while I was in a semi-comatose state, about a month back, on my way to a nap.
It really wasn’t hard though, just put it all in a big ziplock bag and leave it to marinate for however long. I would at the very least marinate for a couple of hours, but I betcha overnight would be best.
Really, not much of a recipe, like I said, but it was pretty darned tasty and super easy.
What you need:
Honey, ¼-½ the amount as hoisin (depends on how sweet you want it)
What you do:
-Throw wings into freezer bag
-Pour enough hoisin sauce over wings to coat evenly.
-Add to the bag: honey, heaping Tbsp garlic, heaping tsp ginger, a few splashes soy, a light drizzle/dribble sesame oil.
-Close the bag, moosh everything together so it’s nicely distributed, leave in fridge to marinate until ready to cook.
If you want:
-In a separate bowl use some more hoisin sauce mixed with honey and baste the wings every now and then. This makes them nice and sweet and caramelized.. very much finger-licking good. ^_^
Okay, I don't know why I did it, but I offered to do Sunday Dinner for some of Hubby's family: his mom, one of his older brothers B and his wife T. I don't know why... well I do, but, yeah.
So I'm making a traditional roast chicken with all the "this, that, and the other". Which ordinarily speaking, doesn't bother me. My roast chicken I can do like nobody's business with my eyes closed... now. Perfectly juicy no matter which piece you choose to eat with roasted onions and root veggies, roasted baby potatoes and of course stuffing (with rice for me).
Here's the thing: I have a 6lb 4oz Hutterite chicken. The chickens I normally buy from the grocery store aren't nearly that big, to my recollection (maybe 3-4 pounds at most). This chicken doesn't even quite fit inside a ziplock freezer bag!
My worry is that my normal chicken roasting method won't work for a 6lb behemoth. Okay, fine, fine, turkeys are alway bigger by far, but it instills fear in me nonetheless to undercook poultry and give everyone food poisoning. We won't even go into the method in which I prep chickens... it's a kind of paranoia I have.
As a side note, kind of a funny thing: I was rumaging around the freezer for said bird, and ended up finding 3 frozen chicken carcasses. I think I need to make soup or something. My chicken carcass collection, it would seem, is becoming far too large. Ordinarily I would only have one on hand at a time. Not only that, but I can't believe I can actually claim to collect chicken carcasses. It's become such a strange phenomenon that friends now offer their carcasses for me to take home when we're over for dinner :P I'm sad.
Anyhow, I've been searching on the internet (as always) on how to roast my 6 lb crazy bird and it looks like the methods and cooking times are identical to my tried and true. Is it possible that a bird twice the usual's size can cook in the same amount of time?
Are chickens in America normally this large? It seems to me like a lot of meat to feed only 3-4 people. Maybe I'm not so at a loss after all! If anything, this time around, I'll shove some of the roasted garlic from last weekend's roast chicken under the skin along with my other favourite flavourings.
One last thought: I'm now reading a recipe for "English Roast Chicken", it's practically identical to the one below and it says it feeds 4-6 people. That sounds so much more reasonable, I think as Canadians we must follow under the British for serving sizes...lol
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, sliced crosswise 1/2-inch thick
Vegetables if desired (*see below)
Preheat the oven to 425 degrees.
Remove the chicken giblets.
Rinse the chickeninside and out. Pat dry with paper towels.
In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the chicken on top of onion slices.
Liberally salt and pepper the inside of the chicken. Stuff the cavity with the
bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of
the chicken with the butter and sprinkle again with salt and pepper.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut
between a leg and thigh. Breast temperature should read 180 degrees and the thigh 190.
Serves 3 to 4
*To roast vegetables with the chicken, place 8 whole new red potatoes, 4 carrots, cut diagonally into quarters, and add them with the onions. Place the vegetables around the chicken for roasting.
Blurty for Mrs. Pink.