Peking Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 Whole Chicken
  • 3 Tsp Honey
  • 4 Tbsp Soy Sauce
  • 2 Tsp Tobasco
  • 4 Tbsp Balsamic Vinegar
  • 12 oz Button mushroom
  • ½ cup water
Instructions
  1. Heat the oven to 375.
  2. Mix honey thru balsamic in a small mixing bowl. Season with salt.
  3. Rinse and pat dry the chicken, season all over with salt & pepper.
  4. Place the chicken in a roasting pan.
  5. Brush the chicken with some of the honey mixture.
  6. 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.
  7. 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.
  8. Cook the chicken for 30 more minutes, or until it is cooked through, when it is 170 when checking the temp.
  9. Rest chicken on a cutting board for 15 minutes.
  10. Meanwhile, remove the mushrooms from the pan and set aside.
  11. 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.
  12. Serve the chicken with the pan juices and mushrooms.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/10/07/peking-chicken/