Peking Chicken. This filled the whole house with a great aroma and was so good. The basting marinade is super simple: Honey, soy sauce, tobasco & balsamic vinegar but it tastes really complex. I served the Peking chicken with a fried rice recipe I am working on, which came out great, but alas, I was winging it and didn’t write down amounts, so that recipe will come to you later.
I got this recipe from Essential Pepin, which was a gift to me last year, but I had never really gone through the cookbook. After making this, I went to bed with the cookbook (I know weird but that’s what I do!) and stick it notes and now have about 30 recipes tagged. I think this will be fun. Kind of like the Julia and Julia, but Jacques’ book has modernized recipes and not those crazy old fashion french recipes with an ingredient and step list a million times long.
So, I imagine, you will be able to enjoy a lot of new recipe ideas as I cook through this!
- 1 Whole Chicken
- 3 Tsp Honey
- 4 Tbsp Soy Sauce
- 2 Tsp Tobasco
- 4 Tbsp Balsamic Vinegar
- 12 oz Button mushroom
- ½ cup water
- Heat the oven to 375.
- Mix honey thru balsamic in a small mixing bowl. Season with salt.
- Rinse and pat dry the chicken, season all over with salt & pepper.
- Place the chicken in a roasting pan.
- Brush the chicken with some of the honey mixture.
- Cook for 30 minutes, then brush the chicken again with the honey mixture. If it looks like the bottom of the pan is starting to burn, add the water now.
- Cook for 30 more minutes, then brush the chicken again with the honey mixture, add the water if you have not already. Pour any remaining honey mixture onto the chicken, this will become a pan sauce later. Add the mushrooms around the chicken in the pan.
- Cook the chicken for 30 more minutes, or until it is cooked through, when it is 170 when checking the temp.
- Rest chicken on a cutting board for 15 minutes.
- Meanwhile, remove the mushrooms from the pan and set aside.
- Pour the pan juices into a bowl, skimming the fat off of the top. Return the pan juices to a small sauce pan and simmer, letting them reduce for 5 minutes. Season with salt if necessary.
- Serve the chicken with the pan juices and mushrooms.