Help, recipe...?

[Guest guest]

I'm wondering if anyone has the recipe for chinese chicken, roasted?

I saw the picture of the butterflied chicken in the files. I'm hoping

to make that this weekend if I can find the recipe. Unfortunately I

do not own NT. Can anyone help?

Thanks,

Jen

[Guest guest]

>I'm wondering if anyone has the recipe for chinese chicken, roasted?

>I saw the picture of the butterflied chicken in the files. I'm hoping

>to make that this weekend if I can find the recipe. Unfortunately I

>do not own NT. Can anyone help?

>

>Thanks,

>Jen

That would be from the Heidi Book Of Cooking (Cooking off the Grid). Recipe

below

(and in the archives, the wording changes I still don't have " the " version

down). It is

adapted from a chicken recipe in the Thousand Recipe book of Chinese cooking.

-- Heidi

Chinese Chicken

First, take a chicken. It can still be frozen, but take the wrapper off. Put it

in a big stockpot of water with some salt and seasoning. Let it boil for a bit.

Meanwhile, toss some vegies (potato, onion, carrots are the classic mix, but any

vegies will do) with some olive oil, salt, and garlic.

Bake them in your roasting pan until they are almost done. You can use a high

heat if you keep an eye on them (about 400 degrees) and that will carmelize them

nicely.

When the chicken is almost done, then take it out of the water and let it cool

for a bit. This is easiest if you use one of those Italian Spaghetti pots with

the insert, or you can use those new heat-proof silicon gloves. Just be careful

around all that hot water.

When the chicken is cool enough to work with, carefully butterfly it and lay it

over the vegies. Return the pan to the oven and roast until the skin is nice and

crispy and the chicken is done.

You can put the giblets back in the boiling stock, and the bones after you eat

the chicken, and boil some more to make a nice soup stock for later. Also add

the drippings from the roasting pan ... those vegie juices taste great. Strain

the stock and store in the fridge or your freezer for making quick soup.

You can use this recipe on any poultry. Goose works well this way. Since I don’t

have a pot big enough for a whole goose, I lay it in a long roasting pan on top

of the stove, about half in some water, covered with foil, and cook it that way.

Also I cook it whole, without butterflying it (goose is too hard to cut).