Hoisin Roast Chicken | Hoisin. The BBQ sauce of the Orient. We figured if a bagillion people like it in the far east, then we should probably give it a try. And the verdict was, drum roll please…it’s darn good. Different. A little sweet for us. But good. The ingredients vary from version to version, but you’re mostly looking at soy sauce, soy bean paste, garlic, and some sweeteners, like honey and sugar. It makes for a killer glaze, and as you could’ve guessed, it’s a perfect match for chicken. So guess what we did?
* You can (and should) make the Hoisin Glaze in advance. Up to 3 days ahead.
- Hoisin - 2½ tablespoons
- Mirin - 1 tablespoon
- Ponzu - ½ teaspoon
- Agave - ¾ teaspoon
- Dijon Mustard - ¾ teaspoon
- Lemon Juice - ½ teaspoon
- Whole Chickens - 2 (3 pounds each)
- Butter - 4 tablespoons, cubed
- Chicken Stock - 2 cups
- Rosemary - 6 sprigs
- Jalapeno Buttermilk Ranch Dressing - 1 recipe, garnish
- Chives - 2 tablespoons, thinly sliced, garnish
- Sun-Dried Tomato - 2 tablespoons, minced, garnish
- Salt - 1 tablespoon
- Whisk all the ingredients together in the mixing bowl. It's that easy!
- Cover and toss the bowl in the fridge until you're ready to go on the chicken.
- Line each plate with a couple paper towels.
- Take your chickens out of their packages, rinse them well, remove any innards, then pat them very dry with more paper towels.
- Now turn each chicken, open-cavity up and salt inside.
- Then lay each one, breast-side up, on each plate.
- Dust them in a generous amount of salt and then rub the salt well into the skin of the bird.
- Now loosely cover each plate with a paper towel and toss them on the lowest shelf of your fridge for 8 hours (do this in the morning before you go to work for example).
- While the chicken is air-drying, make the Jalapeno Buttermilk Ranch Dressing. We highly recommend it.
- Preheat your oven to 425 degrees. Position the rack in the middle.
- After 8 hours, take the birds out of the fridge (don't rinse them).
- Pour the chicken stock into the sheet pan and fit the cooling rack on top (we're going to steam these guys a bit!).
- Put each bird, breast-side up still, on the cooling rack.
- To each bird cavity, toss in 3 rosemary sprigs and 2 tablespoons of the butter.
- Then press the legs & skin together to seal each cavity.
- Pop the pan in the oven, careful not to spill the stock, and roast for 20 minutes. Don't open the oven door!
- After 20, take the pan out and brush each chicken with the glaze.
- Pop them back in for another 20 minutes.
- Then take the pan out and glaze again.
- Pop them back in for another 15 minutes.
- Then take the pan out and glaze for a last time.
- Pop the pan back in for another 10 minutes (for a total of 65 minutes) until the internal temp reads 156 - 158 degrees and the chicken is nice and dark.
- Take the pan out of the oven, loosely cover it with tin foil, and let it rest for 10 minutes.
- If you're using, spoon some of the Jalapeno Buttermilk Ranch Dressing on the center of the plate.
- Carefully carve the chicken and plate a portion on each plate (make sure to get some of that glazed skin!).
- Add a big pinch of chives and minced sun-dried tomatoes and indulge!
* If you want crispy skin, salt the chicken way in advance. Loosely cover it, so it doesn't contaminate anything else, and keep it in the coldest part of the fridge.
* Don't add the glaze to the chicken for the first 20 minutes of roasting or else you run the risk of burning it!
* If you don't have ponzu, use soy sauce, but add a bit of lemon.
* Rosemary is a nice touch here, but not mandatory. The butter is though...to keep the chicken moist.
* When we're feeling barbaric on game day, we serve drumsticks with this glaze instead of wings. Oh, and we don't forget the ranch dressing.