A BRID WITH HOISIN GLAZE ENJOY DAN:

ROASTED CHICKEN WITH HONEY HOISIN GLAZE by CHEF DAN:

Serves 4 (cooked in Flameware casserole dish from Robbie@cookonClay.com)

 

INGREDIENTS:

 

1 whole chicken, neck and giblets discarded

2 tablespoon soy sauce

1/2-teaspoon sea salt

2 teaspoons Chinese five-spice

2 teaspoons dry mustard

1 teaspoon fennel seed

3 garlic cloves, minced

3 thin slices fresh ginger

 

STUFFING:

1 stalk of celery, diced

1 onion, diced

1 carrot, diced

3 garlic cloves, minced

 

GLAZE:

3 tablespoon soy sauce

2 tablespoon hoisin sauce

2 tablespoon honey

2 tablespoon sesame oil   

1 tablespoon lemon juice

 

DIRECTIONS:                       (PRE-HEAT OVEN TO 375 DEGREES)

 

1.    Separate the skin and flesh with your finger, being careful not to tear the skin.

2.    In a bowl combine, soy sauce, salt, 5 spice, dry mustard, and fennel seed

3.    Rub the mixture over the chicken flesh and under the skin.

4.    Place the garlic and ginger under the skin on the breast.

5.    Cover the chicken and refrigerate for 2 hours or overnight.

6.    Remove from refrigerator.

7.    Mix the stuffing together and place inside the cavity. 

8.              In pre-heated oven, place chicken in a Flameware dish and cook for 70 minutes.

9.    Mix glaze together and brush the bird with the glaze and cook 15 minutes longer.        

 

             ENJOY DAN:                                                 BON-APPETITE!!