Chinese Citrus Roasted Orange Chicken

• Meat

  • 4 lbs Chicken, whole
  • 1 tbsp Ghee or duck fat

• Produce

  • 2 Bay leaves, dry
  • 8 Chinese red dates
  • 2 cloves Garlic, small
  • 1/2 tsp Garlic
  • 1 1 in head Garlic
  • 1/2 tsp Ginger
  • 1/4 cup Ginger, fresh

• Baking & Spices

  • 1/8 tsp Sea salt, fine
  • 1/4 cup Sea salt, coarse
  • 1 Sea salt & black pepper
  • 3 Star anise

• Drinks

  • 1/4 California orange juice, whole

• Liquids

  • 7 cups Water

• Other

  • Quarter one whole Orange (California orange
  • Half one whole lime peel

Found on iheartumami.com

Description

Directions

• Combine the ingredients listed under “My Chinese flavor brining combo” in a 5 liter size large soup pot. Bring it to boil and then wait until the liquid is cool to room temperature before submerge the whole chicken in the brining liquid. Breast side down. Cover the soup pot with a lid and store in the fridge for 24 hours.
• Whisk ingredients under “orange chicken skin coating sauce” in a medium bowl and set aside.
• Preheat the oven to 400/410 degrees F
• Drain and pat dry the chicken. Rub melted ghee or duck fat all over the chicken and underneath the skin. Be careful not to break the skin.
• Sprinkle the entire chicken and cavity with salt and pepper. Stuff the cavity with orange and lemon wedges and 2-3 garlic cloves. Tie the chicken legs together with kitchen string.
• Position a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken first for 40 minutes then rotate the roasting pan to bake another 30 minutes, basting occasionally with the “orange chicken skin coating sauce”.
• Continue roasting the chicken until the thickest part of the thigh reaches 170 degrees F without touching the bone.
• If you like, place the same roasting pan over medium-low heat. Whisk in any remaining orange coating sauce and simmer until the sauce is reduced, stirring often, about 2-3 minutes. Strain into a glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Nutrition